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Elk Stuffed Bell Peppers

18 Jan

Elk Stuffed Bell Peppers



The other day I made these stuffed bell peppers. I would normally use ground turkey but the hubs recently went elk hunting and brought home tons of elk meat. They were D to E to L-I-C-I-O-U-S!! This recipe calls for four bell peppers and will feed about 6. Since it’s just the Hubs and me who will eat these, I will use about 3 bell peppers and freeze the rest of the insides for a busy work night meal.

I like to use multicolored peppers, my favs are the red, mmmmmmm. Feel free to use ground turkey instead of ground beef or ground elk.

Heres is your list of ingredients:
•4 bell peppers, red, yellow, or green
•2 teaspoons salt
•***Filling and Sauce***
•2 tablespoons olive oil
•1/2 cup chopped onion
•1/2 cup chopped celery
•1 can (14.5 ounces) diced tomatoes
•1 small can tomato paste
•1/3 cup water
•1 clove garlic, crushed
•1/2 teaspoon dried leaf basil
•1 1/2 teaspoons salt
•1/2 teaspoon ground black pepper
•1 egg, lightly beaten
•1 teaspoon Worcestershire sauce
•1 pound lean ground beef
•1 cup cooked long-grain rice, I like to use brown rice
•shredded mild Cheddar cheese, about 1/2 cup


Cut peppers in half, remove seeds and membranes. Rinse peppers under cold water. Place peppers in a large pot; cover with lightly salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.
Heat olive oil in a large skillet over medium heat until hot. Saute chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. I like to add a little bit of chopped bell peppers to the mixture if I have extra around. Add tomatoes, tomato paste, water, crushed garlic, basil, 1 teaspoon salt, and 1/4 teaspoon of pepper. Simmer for about 10 minutes. In a large mixing bowl, combine the egg with remaining 1 teaspoon salt and 1/4 teaspoon pepper, and Worcestershire sauce. Gently stir to blend; add ground meat of your choice, cooked rice, and the tomato mixture and mix well. Stuff peppers with meat mixture and place in a baking dish. Bake at 350° for 55 to 65 minutes. Top stuffed peppers with a little shredded Cheddar cheese just before peppers are done and bake until cheese is melted. If I feel like being an extra good wife I’ll shred a little pepper jack cheese for the hubs and keep the cheddar for my self, he likes spicy and I’m not a fan.

I tried to make stuffed bell peppers back in November for my mom and they did not turn out as well as these ones did. I will tell you my secret but shhhh don’t tell anyone! Are you ready for it…. the Worcestershire sauce makes all the difference, plus boiling the peppers before cooking them makes them extra soft and easy to cut with a fork.

I would love to hear how these turned out for you.

Pink Rizzle

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