I look forward to fall for so many reasons. The leaves change color, football is in full swing, and I get to go climb trees in search of venison. Bow season here starts in mid-September. I’ve owned a bow for years but seemed to always find a reason to keep it in the storage room and just wait for rifle season to open. That is, until two years ago. I’m now officially a bow-hunting fool. I’ve yet to get one with my trusty Proline, but that won’t dampen my spirits. Plus I get to scout out the terrain for rifle season a bit early. Maybe this will be my year for bagging Bambi with a bow. Wish me luck, or compliment my alliteration, your choice.
6 bell peppers, assorted colors
4 strips thick bacon, chopped
½ pound (450 g) ground pork
½ pound (450 g) ground venison
¼ cup (40 g) celery, diced
1 cup (150 g) onion, diced
¼ cup (40 g) garlic, minced
½ cup (75 g) green onion, chopped
¼ cup (6 g) parsley, chopped
2 large eggs, beaten
- Cut tops out of bell peppers and remove inside seeds. Dice tops and save for later. Soak peppers in boiling water for 5 minutes to soften.
- Cook bacon in large skillet until crispy to render fat. Once brown, remove from skillet and set aside for later.
- Add ground deer and pork to skillet. Using a wooden spoon, chop meats well to incorporate.
- Once meat is thoroughly browned (10–12 minutes), add celery, onion, garlic, and reserved peppers from tops. Sauté for another 10–15 minutes until onions are cooked.
- Preheat oven to 350°F (175°C).
- Mix green onion and parsley well with the meat filling. Remove from heat and allow to cool slightly in bowl.
- Once cooled, fold in the beaten eggs and season to taste with black pepper. Stuff peppers generously with mixture.
- Place in oven and cook until brown on top (about 30 minutes).
Tips & Tricks—Make sure your peppers can stand up on their own. If not, slice a very thin layer off the bottoms to create a flat surface. You can also put them in a Bundt pan to hold them up—great use for that cake pan that probably is not seeing much action.
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Venison-stuffed peppers are hearty, rustic, and secretly one of the best ways to use ground venison. Bell peppers are blanched, filled with a bacon-rendered mix of ground venison, pork, sweet onion, garlic, and herbs bound with egg, then baked until the tops are golden.
Pro Tips
- Soak the hollowed peppers in boiling water for 5 minutes before stuffing — they start soft and cook evenly instead of staying crunchy at the base.
- Dice and cook the pepper tops right into the filling so nothing goes to waste and the stuffing gets extra sweetness and colour.
- The mix of ground pork with the venison is deliberate: venison is very lean, and the pork fat keeps the filling moist and rich through baking.
- Render the bacon first and brown both meats in the drippings — that smoky fat is the seasoning base for the whole filling.
- Let the filling cool slightly before folding in the beaten eggs so they bind the mixture instead of scrambling in the hot pan.
Frequently Asked Questions
Can I make stuffed peppers ahead of time?
Yes — stuff the peppers, cover, and refrigerate for up to a day, then bake straight from the fridge and add a few extra minutes until browned on top and heated through.
What can I use instead of venison?
Ground beef or more ground pork works with the same method. If using all beef, keep the bacon in the filling so there's enough fat to keep it juicy.
Are these stuffed peppers paleo?
Absolutely: bell peppers, ground meats, bacon, vegetables, herbs, and egg, with no rice, cheese, or breadcrumbs in the filling.
How many does this recipe serve?
Six generously stuffed peppers make six main-course portions, and the filling also works in smaller sweet peppers as party-sized bites.
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