reLOADED Venison Stuffed Peppers





10 min


1 hr


Stuffed peppers are one of my favorite “lazy night” dinners to make. They are very simple to make, require little clean up, and there are always enough leftovers for lunches or second dinners later in the week. I use this recipe as a base and change it up from time to time by adding different ingredients or spices. In this recipe I used one of favorite spice blends, reload rub. I love it because it adds a ton of flavor without over powering the dish. I also love that it is free of MSG, Sugar, and it’s gluten free. 

I hope you enjoy these stuffed peppers as much as I do. Make sure to tag me and let me know if you make them!

I hope you enjoy these stuffed peppers as much as I do. Make sure to tag me and let me know if you make them!

Stuffed Peppers

  • 1/2 cup uncooked, 1 cup cooked Brown Rice
  • 6 large Sweet Bell Pepper
  • 1 pack (1 lb) Ground Venison/ wild game meat
  • 1 medium chopped Yellow Onion
  • 1/2 cup chopped Tomatos
  • 3-4 cloves minced Garlic
  • 4 oz can Shoepeg Corn
  • 3 tablespoons Reload Rub Seasoning
  • 1 jar Tomato Sauce
  • 1/4 cup shredded Parmesan Cheese

Directions:Preheat your oven to 375 degrees.

  1. Start by cooking the rice according to the directions on the box. Once cooked, set aside.
  2. Place your hollowed bell peppers* into a baking dish upside down and add 1/2 cup of water to dish. Place them in the oven to steam for 10-15 mins. You want them to be soft but not fully cooked. Once they have steamed let them cool and flip them up so they can be stuffed with the fillings.
  3. In a large sauce pan brown the meat until no longer pink. Make sure to do this on medium-high so the meat browns and doesn’t boil.
  4. In the same pan add onions and sauté until translucent.
  5. Add the remaining chopped bell peppers and tomatoes to the pan and sauté for another 5-8 minutes.
  6. Next add the garlic cook for 1 minute.
  7. Remove the pan from heat.
  8. Mix in the cooked rice, corn, and seasoning. Make sure everything is thoroughly mixed together. Then, generously stuff the peppers with the mix.
  9. Pour the tomato sauce over the peppers. There should be enough sauce to fill 1/4 of the baking dish. If you need to add some water to the dish that is fine.
  10. Bake the peppers for 25-39 minutes. Remove from oven and top with Parmesan cheese and put back in the oven for a few minutes to melt.


  • How to prep the bell peppers: Cut the tops off and remove the inside seeds. Discard the seeds but keep the tops. Chop them up and set aside for step 6 in the recipe. 
  • You can add other vegetable to the mix in step 6. I have used zucchini and spinach before which turned out great.
  • If you do not have RELOAD rub you can purchase it here. You can also substituent with 1 tablespoon garlic salt, 1 tablespoon cumin, 1/2 tablespoon paprika and 1/2 tablespoon dried oregano.  

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