Buck Stuffed Peppers

Mix things up for dinner with this week's#SavoryGoodness recipe- Buck Stuffed Peppers! 


2 1/2 cups Herb Seasoned Stuffing

1 tablespoon butter, melted

1 pound ground venison

1 medium onion, chopped (about 1/2 cup)

1 can (14.5 ounces) whole peeled tomatoes, cut up

1 can (about 8 ounces) whole kernel corn, drained

2 medium green peppers, cut lengthwise into quarters


1.Stir 1/4 cup stuffing and butter in a medium bowl.

2.Cook the venison and onion in a 10 or 12-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.

3.Stir the tomatoes and corn in the skillet. Add the remaining stuffing and mix lightly.

4.Arrange the peppers, cut-side up, in a 2-quart shallow baking dish. Spoon the venison mixture over the peppers. Cover the baking dish.

5.Bake at 400°F. for 25 minutes or until the peppers are tender. Sprinkle with the reserved stuffing mixture. Bake, uncovered, for 5 minutes or until the topping is golden.