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Venison Stuffed Pepper Soup

This recipe is the best if you have a few bell peppers living rent free in the fridge that you want to get rid of! It is loaded with flavor. Personally I enjoy it more with ground venison than beef.
I thought it was fair to give a little glory to this buck I shot on opening day of rifle last year. I sure love hunting and being able to provide food for myself and share all these amazing meals with y'all!

Ingredients:

  • 1 lb. ground venison

  • 1/2 tsp. basil

  • 1/2 tsp. oregano

  • Sprinkle of salt

  • Sprinkle of Slap Ya Mama

  • 2 cups beef broth

  • 10 oz. diced tomatoes with green chilis

  • 2 cups chopped bell peppers, any color

  • 8 oz. tomato sauce

  • 6 oz. tomato paste Italian style

  • 1 tbl. minced garlic

  • 2 bay leaves

  • 1 cup cooked rice

Directions:

  1. Brown your venison either in the stovetop of your crockpot or separate in a pan over the stove.

  2. Add everything (minus cooked rice) to a crockpot. Stir and set on high for two hours.

  3. Once the two hours have finished add in your cooked rice. Mix it well together and cook for another thirty minutes.

  4. Dish out into bowls and top with parmesan cheese or green onions.



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