Low Carb Italian Venison Stuffed Peppers
Updated: Oct 3, 2022
Your weeknight dinner plans are solved! I love stuffed peppers because you can stuff with them virtually anything. I made this recipe using ingredients I had at home in my fridge already and they turned out perfect- I will definitely be making these again!
You start out by browning in the venison and onion in a pan. You add in flavors of garlic, paprika, Italian seasonings and a dash of salt and pepper. You pour your favorite pasta sauce or marinara over top and you have your filling for your peppers. Top them off with a hunk of fresh mozzarella that turns into bubbly perfection as it bakes. Super simple recipe and it’s low carb!
PREP: 10 mins
COOK: 40-45 mins
INGREDIENTS:
6 bell peppers
1 tbsp olive oil
1/2 yellow onion diced
1 lb ground venison
2 tsp minced garlic
1 tablespoon Italian seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup pasta sauce
2 roma tomatoes, diced
8 ounces fresh mozzarella, sliced
2 tablespoons fresh parsley, to garnish (optional)
RECIPE DIRECTIONS:
Preheat your oven to 375° F. Lightly coat a 9×13-inch dish with nonstick spray. Slice the bell peppers in half from top to bottom then the seeds and membranes then arrange cut side up in the baking dish.
Heat 1 tablespoon of olive oil or butter in a large skillet over medium high heat. Brown the ground venison for 5 to 7 minutes, breaking it up with a spatula as it cooks. Add in diced onion and cook for an additional three minutes. Add in garlic and cook until fragrant, approximately one minute.
Stir in the diced tomatoes and pasta sauce then remove from heat. Use a spoon to fill the bell peppers with the stuffing.
Top with equal portions of fresh mozzarella. Bake uncovered for 30 to 35 minutes, until the peppers are tender and the cheese is melted. Garnish with fresh parsley if desired. Serve hot.
YIELD: 4 servings
