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Course
Main
Duration
1 hour
Serves
4-6
Chef’s notes
Need to shake up your Taco Tuesday? Try these cheesy stuffed peppers with Mexican rice. It’s a great way to experiment without giving up the best part—the venison taco meat. Be sure to double the batch because they’re excellent as leftovers served with an egg on top.
If you want to simplify this recipe, forget the spice list and pick up a jar of our Chupacabra Green Taco Seasoning. While I ordinarily don’t care for pre-made taco seasonings, this mixture of hatch chili peppers, cilantro, garlic, and more is a badass blend that makes ground meat a lot more interesting.
Ingredients
- 1 lb. ground venison
- 1 ½ tsp. kosher salt
- ½ tsp. cumin
- ½ tsp. oregano
- ¾ tsp. ancho chili powder
- 2 tbsp. lime juice
- 1 tbsp. honey
- ¼ cup water
- 3 tbsp. tomato paste
- ½ yellow onion, finely diced
- 2 cloves of garlic, minced
- 2 tbsp. cooking oil
- 4 bell peppers, cut in half
- 2 cups shredded cheese
Mexican Rice
- 1 cup white rice
- 1 ½ cups chicken stock or water
- ¼ cup tomato paste
- ¼ cup chopped onion
- 2 garlic cloves, minced
- Salt and pepper to taste
Also works with
Any ground wild game
Special equipment
Sauté pan or cast iron skillet
Preparation
- Preheat an oven to 350 degrees.
- Cut the bell peppers in half and remove the stem and seeds. Coat with a thin layer of oil and roast for about 10-15 minutes to soften.
- While the peppers are roasting, mix the salt, cumin, oregano, and chili powder together. In a separate bowl, whisk the lime juice, honey, water, and tomato paste together.
- Pre-heat a large sauté pan or cast iron skillet over medium-high heat. Pour in a tablespoon of cooking oil. Once the oil is hot, add the ground venison and brown.
- Remove the meat from the pan and set aside.
- Add another tablespoon of oil if needed and sauté the onions for a few minutes until they soften. Stir in the garlic and cook another minute.
- Return the browned venison to the pan and deglaze with the tomato sauce. Sprinkle in the mixed spices and stir together until incorporated.
- Stuff the bell peppers with the Mexican rice (see recipe below), taco meat, and cheese. Roast the peppers in the oven for 10 minutes, or until the cheese starts to bubble. Serve warm.
Mexican Rice
- Heat a small pot over medium-high heat. Add a tablespoon of oil and sauté the onion until soft. Add the garlic and cook an additional minute. Pour in the stock and whisk in the tomato paste until incorporated. Season with few pinches of salt and pepper.
- Bring the liquids to a soft boil and stir in the rice. Reduce the heat to the lowest setting and cover. Cook until rice is tender and liquid is absorbed, or about 15-20 minutes. Remove the lid and release the steam. Fluff with a fork and stuff inside the bell peppers.
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Chef’s notes
Need to shake up your Taco Tuesday? Try these cheesy stuffed peppers with Mexican rice. It’s a great way to experiment without giving up the best part—the venison taco meat. Be sure to double the batch because they’re excellent as leftovers served with an egg on top.
If you want to simplify this recipe, forget the spice list and pick up a jar of our Chupacabra Green Taco Seasoning. While I ordinarily don’t care for pre-made taco seasonings, this mixture of hatch chili peppers, cilantro, garlic, and more is a badass blend that makes ground meat a lot more interesting.
Ingredients
- 1 lb. ground venison
- 1 ½ tsp. kosher salt
- ½ tsp. cumin
- ½ tsp. oregano
- ¾ tsp. ancho chili powder
- 2 tbsp. lime juice
- 1 tbsp. honey
- ¼ cup water
- 3 tbsp. tomato paste
- ½ yellow onion, finely diced
- 2 cloves of garlic, minced
- 2 tbsp. cooking oil
- 4 bell peppers, cut in half
- 2 cups shredded cheese
Mexican Rice
- 1 cup white rice
- 1 ½ cups chicken stock or water
- ¼ cup tomato paste
- ¼ cup chopped onion
- 2 garlic cloves, minced
- Salt and pepper to taste
Also works with
Any ground wild game
Special equipment
Sauté pan or cast iron skillet
Preparation
- Preheat an oven to 350 degrees.
- Cut the bell peppers in half and remove the stem and seeds. Coat with a thin layer of oil and roast for about 10-15 minutes to soften.
- While the peppers are roasting, mix the salt, cumin, oregano, and chili powder together. In a separate bowl, whisk the lime juice, honey, water, and tomato paste together.
- Pre-heat a large sauté pan or cast iron skillet over medium-high heat. Pour in a tablespoon of cooking oil. Once the oil is hot, add the ground venison and brown.
- Remove the meat from the pan and set aside.
- Add another tablespoon of oil if needed and sauté the onions for a few minutes until they soften. Stir in the garlic and cook another minute.
- Return the browned venison to the pan and deglaze with the tomato sauce. Sprinkle in the mixed spices and stir together until incorporated.
- Stuff the bell peppers with the Mexican rice (see recipe below), taco meat, and cheese. Roast the peppers in the oven for 10 minutes, or until the cheese starts to bubble. Serve warm.
Mexican Rice
- Heat a small pot over medium-high heat. Add a tablespoon of oil and sauté the onion until soft. Add the garlic and cook an additional minute. Pour in the stock and whisk in the tomato paste until incorporated. Season with few pinches of salt and pepper.
- Bring the liquids to a soft boil and stir in the rice. Reduce the heat to the lowest setting and cover. Cook until rice is tender and liquid is absorbed, or about 15-20 minutes. Remove the lid and release the steam. Fluff with a fork and stuff inside the bell peppers.