1 pound ground venison
1 half small to medium onion, chopped (I like onion) you can use less.
1 clove garlic, minced
1/2 cup tomato sauce
1 teaspoon granular Splenda or sugar
1 1/2 teaspoons white vinegar
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon mustard
1/2 teaspoon salt
1/8 teaspoon pepper
8 ounces cheddar cheese, shredded
3 green peppers, halved lengthwise


Brown the ground beef, onion and garlic then drain the fat. Stir in all of the  the remaining items saving the cheese till last.  Simmer 10 minutes. Remember to slice your peppers in half and take our the seeds, then parboil the peppers in a little boiling water 3 minutes and drain. Place the peppers in a baking dish. Stir half of the cheese into the hamburger mixture and fill the peppers with the meat. Top with the remaining cheese. Bake at 350º 15-20 minutes until hot and bubbly and the peppers are tender.


Note: This is an awesome recipe!   We enjoyed it so much we took out more Venison and made Sloppy Joes for the next day with the same recipe.  All I did was leave off the cheddar cheese and of course the peppers.  I found the recipe on Pinterest and was happy to share it because it taste so good!  I tried another recipe tonight called Taco Bake cooked with Venison and I can’t wait to share it with you.


Venison, onion and garlic added to pan for venison to brown then drained.

While my venison was browning I sliced my peppers and took out the seeds.

Venison, onion and garlic, browned and drained ready for next items to be added…

Added rest of items and simmered 10 minutes, added shredded cheese and it’s ready to stuff the peppers.

The peppers have been parboiled, drained, stuffed and ready to bake.

Here are our baked peppers, ready for the table, after 20 minutes.

They were delicious! We added a side salad for the perfect meal.

For more great recipes go to: Cooking With SusieQ