Monday, February 10, 2014

Stuffed Peppers & Venison Chili

I swear this isn't a food blog, but apparently I've been doing a lot of cooking & baking lately and they are all new recipes that I just have to share!  Plus I figured most of you might be interested to try some of these recipes as I always love reading yours.

Last week I made, for the second time, stuffed peppers from a pin (my first time actually using Pinterest to cook!  I have more recipes pinned here).  Both Dan & I LOVED how the stuffing turned out so well, that we made it again, even though we didn't have bell peppers to stuff, haha.  It makes a great tortilla chip dip as well as a topping over rice!  Plus the ground turkey helps get my protein numbers up and keep my carbs down.  And you can throw in whatever veggies you have on hand, which makes this a great recipe for cleaning out the fridge! ;-)


Pepper Stuffing
1 lb. ground turkey, browned
1 can (15oz) diced tomatoes
1 can (15oz) beans, drained & rinsed (I used Great Northern Beans)
1/2 bag frozen corn (you could probably throw the whole bag in, I was saving half for the chili, below)
1/2 bell pepper, chopped (I sliced the other half for eating with hummus)
1/4 c diced onion

I didn't measure out my seasonings, just started sprinkling them on.  Here is what I used:
chili powder
cumin
Mrs. Dash's Chipotle seasoning
salt & pepper to taste

1. If you are planning to cook rice, start it first.  1 cup rice to 2 cups water.
2. Brown the turkey in a large skillet.  Drain and return to low heat.  Stir in tomatoes, beans, corn, bell pepper, & onion.  Add seasonings.  Allow to simmer until onions become translucent and everything is heated through.

Serve over or mixed with rice, top with Mexican cheese, and scoop with tortilla chips.  Or maybe make a plate of tortilla chips on the bottom and spoon the stuffing on top, then sprinkle with cheese and microwave for 30-60 seconds to melt the cheese.  Yummy goodness!

This makes quite a few servings so we normally divy it up into small glass-lock containers to be used for packed lunches (rice & cheese are warmed up & added at serving time).


My other new recipe is Venison Chili which we made in the Crock pot.  I apologize I didn't get any pictures of this one.  My husband gobbled it up within 2 days!

2 lb. ground venison, browned
1 onion, chopped
1 bell pepper, chopped
1 can (15oz) diced tomatoes
1 bag of frozen corn  (I ended up using 1 1/2 bags)
1 can (15 oz) of beans, drained & rinsed
1 glove of garlic, minced
1 can (6oz) of tomato paste + 24oz of water thoroughly mixed

*All seasonings are approximate as they were added at the beginning, sparingly, and more was added toward the end of cooking time by my hubby.  So I recommend using these amounts as jumping off points and just season to taste.*
2 tsp chili powder
2 tsp cumin
1 tsp red cayenne
2 tsp basil
salt & pepper
garlic powder
onion powder
Mrs. Dash Chipotle seasoning

1. Brown venison.
2. Mix tomato paste & water in a separate pot.
3. In the crockpot combine all ingredients.  Add seasonings and stir everything together.
Cook on low for 4-6 hours.

Serve with crackers.

Let me know how you like these recipes.  What variations did you make?  I'd love to hear about them!

1 comment:

  1. More hearty food! Glad to see you are nourishing yourself---both body and soul. (And I've made so many thing I wanted to share on the blog but they got gobbled up too quick. It's a good sign!)

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