Brad's venison and sausage stuffed aloha pepper

Name: Brad's venison and sausage stuffed aloha pepper
Cuisine: American
Ingredients: 3 aloha peppers. Remove stem and seed core; 1/2 cup cooked and crumbled breakfast sausage; 1/2 lb ground venison; Salt, white pepper, Italian seasoning,; 1 tsp minced garlic; 1 cup shredded mozzarella cheese; 8 oz cream cheese, room temperature; 1 cup prepared rice; 1/2 cup shredded parmesan cheese

wingmaster835 @wingmaster

Sequim Washington

#mycookbook. I have just started seeing these aloha peppers. They are a red pepper with yellow tiger stripes on them. Their flavor is fairly mild and super sweet. Any bell pepper can be used.

Brad's venison and sausage stuffed aloha pepper

Share its first Cooksnap!

wingmaster835 @wingmaster

Sequim Washington

#mycookbook. I have just started seeing these aloha peppers. They are a red pepper with yellow tiger stripes on them. Their flavor is fairly mild and super sweet. Any bell pepper can be used.

Edit recipe

See report

Add Cooksnap

3aloha peppers. Remove stem and seed core
1/2 cupcooked and crumbled breakfast sausage
1/2 lbground venison
Salt, white pepper, Italian seasoning,
1 tspminced garlic
1 cupshredded mozzarella cheese
8 ozcream cheese, room temperature
1 cupprepared rice
1/2 cupshredded parmesan cheese

Cooking Instructions

1

Brown venison in a lg frying pan. Add garlic and season to taste.
2

Mix all other ingredients together except for peppers and parmesan in a lg bowl. Fold in the venison until all is mixed well.
3

Stuff peppers with mixture make sure to pack it into the peppers well. Top the peppers with parmesan cheese.
4

Place on a baking sheet in a 400 degree oven for 35 minutes just until tops of peppers start to char.
5

Serve immediately. Enjoy.

Whizzle and others reacted

Edit recipe

See report

Add Cooksnap

Share its first Cooksnap!

Cooksnaps

Did you make this recipe? Share a picture of your creation!

Grey hand-drawn cartoon of a camera and a frying pan with stars rising from the pan

Share your Cooksnap

Learn more about Cooksnaps

Cook Today

wingmaster835 @wingmaster

on October 21, 2019 22:29

Sequim Washington

cooking is a passion of mine. I started when I was very young and I had to drag a milk crate around to see over the counter. taught by a career cook (my grandmother ). I have always tried to push the boundaries of conventional cooking. I prefer cooking wild game. when I can get my hands on it, but fish is more readily available for me. I raise and butcher most of the livestock that I use for my conventional recipes. I hope everyone can find a few recipes they like in my list.