Brad's venison and sausage stuffed aloha pepper. Brown venison in a lg frying pan. Add garlic and season to taste. Mix all other ingredients together except for peppers and parmesan in a lg bowl.
Remove stem and seed core • cooked and crumbled breakfast sausage • ground venison • Salt, white pepper, Italian seasoning, • minced garlic • shredded mozzarella cheese • cream cheese, room temperature • prepared rice Brad's venison and sausage stuffed aloha pepper. #mycookbook.
I have just started seeing these aloha peppers.
They are a red pepper with yellow tiger stripes on them.
You can have Brad's venison and sausage stuffed aloha pepper using 9 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Brad's venison and sausage stuffed aloha pepper
- Prepare 3 of aloha peppers. Remove stem and seed core.
- It's 1/2 cup of cooked and crumbled breakfast sausage.
- Prepare 1/2 lb of ground venison.
- You need of Salt, white pepper, Italian seasoning,.
- Prepare 1 tsp of minced garlic.
- It's 1 cup of shredded mozzarella cheese.
- You need 8 oz of cream cheese, room temperature.
- Prepare 1 cup of prepared rice.
- It's 1/2 cup of shredded parmesan cheese.
Their flavor is fairly mild and super sweet. Any bell pepper can be used. PlainAddieJane (Venison) Chili "Doe, a deer, a female deer.". Brad's venison and sausage stuffed aloha pepper.
Brad's venison and sausage stuffed aloha pepper step by step
- Brown venison in a lg frying pan. Add garlic and season to taste..
- Mix all other ingredients together except for peppers and parmesan in a lg bowl. Fold in the venison until all is mixed well..
- Stuff peppers with mixture make sure to pack it into the peppers well. Top the peppers with parmesan cheese..
- Place on a baking sheet in a 400 degree oven for 35 minutes just until tops of peppers start to char..
- Serve immediately. Enjoy..
But there are SO many more interesting recipes you can create using ground venison! I've used this simple jerky gun for several years now. Place the rack on the bottom so the peppers are elevated out of the water and add peppers on top of the rack. Heat oil over medium heat in a large skillet. Add the peppers and onions (I added a bit of salt and pepper here) Cook until almost tender-crisp.
