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Tuesday, October 1, 2013

Mom's Oven --- Venison Stuffed Bell Peppers

The first bell pepper plant I planted was just in a small pot.  The seeds came from the bell pepper I bought from the market.  I didn't expect that I could have this plant grow.  Though it grew to be not so big, it bore so small, cute bell peppers.  I didn't cook them, but it still made me happy that the essence of having a 'green thumb magic' is  really working.    Aside from this, I tried to plant other seeds or vegetables with roots I bought from the market.  I was antagonized before by a certain person about gardening. I mentioned my sentiments about this in my greenecraft project, Coffee Can Hanging Planter with Upside-down Tomato Plant. 


These big bell peppers were my first and last harvest last 2013.  I posted about this late in  'My Fruits of our Labor 2013 - Harvests # 3.'  In spite of this,  I believe it’s still important to share something informative and fruitful. 

Bell peppers are a good source of *Vitamins A, C, and E that provide antioxidant and anti-inflammatory  benefits, enhance our immune system, and make our skin and hair looking youthful, respectively.  They also contain Vitamin B6 which is essential for the health of our nervous system and helps renew our cells.  They are low in calories, can reduce bad cholesterol, and control diabetes.

Please see about planting other vegetables and trees  - The Garden (2012) and The Garden (2013).

The health wonders of bell peppers are not really known to all because others don’t like to eat bell peppers, while others really love to eat them.  For whatever reason that they don’t like to eat them, they are missing something great in their life, especially with this tasty, rich, flavorful recipe stuffed with venison meat.   

This recipe was shared by my daughter who visited me for a short vacation.  I mentioned about her in my article, “A Wonderful One-day Trip (Part 2).

4 pc           bell peppers, medium (red, green, orange and yellow)
200g         ground venison meat
40g            smoked sausage (minced)
100g         button mushrooms (minced)
1 pc           white onion, medium (minced)
3 pc           garlic, cloves (minced)
1 tsp          olive oil
1 tsp          butter
½ tsp        dried basil leaves
½ tsp        dried oregano leaves
1 tsp          Worcestershire sauce
½ cup        Ricotta cheese
½ cup        Cheddar cheese, grated
½ cup        Mozzarella cheese, grated
¼ cup        Parmesan cheese, grated
1/4 cup     heavy whipping cream
1 tsp            olive oil
                      salt (according to taste)
                      ground pepper (according to taste)
Preparation Time: 1 hour

Cooking Time: 45 minutes

1. Sweat onion in olive oil and butter until translucent in a stir fry pan over medium heat. Stir in garlic and let it sweat together with the onion for 2 minutes.

2. Add smoked sausage and let it cook to add more flavor to the aromatics. Stir in the venison and mushroom. Continue stirring until everything blends well.

3. Add in the Worcestershire sauce, dried oregano, dried basil, salt and pepper. Continue stirring. Let it simmer for 7 to 10 minutes to let all the juices evaporate. Then add in the heavy cream. Stir and simmer again for another 3 minutes. Set aside.

4. Preheat the oven at 355° F.

5. While the oven is preheating, slice the top of the bell pepper and remove the seeds. Place the bell peppers in a baking pan and drizzle another teaspoon of olive oil on the bell peppers including the sliced top. Sprinkle a little salt and pepper to taste. Put it in the oven and let it bake for 15 minutes and set aside to cool.

6. Fill in layers by spooning in the bell peppers starting with the ricotta cheese, sauteed venison, mozzarella cheese, cheddar cheese and Parmesan cheese. Repeat the layering until the bell peppers are filled.  

7. Bake in the oven at 355° F for 45 minutes or until the cheeses turn golden brown.  Serve while hot.

Servings:  4 (1 stuffed bell pepper /serving) 

Please see also my other Venison Recipes:
   Double V-Hamburger Patties
“Cooking doesn’t only involve knowing what and how to cook and prepare  all the ingredients, but also how much you love to cook for somebody ." 

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