Hey everyone, it’s Louise, welcome to our recipe site. Today, we’re going to make a special dish, brad's venison and sausage stuffed aloha pepper. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Brad's venison and sausage stuffed aloha pepper is one of the most well liked of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Brad's venison and sausage stuffed aloha pepper is something which I have loved my entire life. They are fine and they look wonderful.
Brown venison in a lg frying pan. Add garlic and season to taste. Mix all other ingredients together except for peppers and parmesan in a lg bowl. Fold in the venison until all is mixed well.
To get started with this particular recipe, we must prepare a few ingredients. You can cook brad's venison and sausage stuffed aloha pepper using 9 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Brad's venison and sausage stuffed aloha pepper:
- Get 3 aloha peppers. Remove stem and seed core
- Take 1/2 cup cooked and crumbled breakfast sausage
- Take 1/2 lb ground venison
- Take Salt, white pepper, Italian seasoning,
- Make ready 1 tsp minced garlic
- Make ready 1 cup shredded mozzarella cheese
- Take 8 oz cream cheese, room temperature
- Prepare 1 cup prepared rice
- Make ready 1/2 cup shredded parmesan cheese
The mixture gets stuffed into halved and hollowed poblanos, then topped with a bit more cheese before getting smoked on the Traeger. Serve them with a little, or a lot, of sour cream to tame the pepper's heat. Heat olive oil over medium-high heat in a large skillet and add in chopped yellow onion and ground venison until it's browned. Stir in cooked rice, kosher salt, ground black pepper, minced garlic cloves, and tomato sauce.
Instructions to make Brad's venison and sausage stuffed aloha pepper:
- Brown venison in a lg frying pan. Add garlic and season to taste.
- Mix all other ingredients together except for peppers and parmesan in a lg bowl. Fold in the venison until all is mixed well.
- Stuff peppers with mixture make sure to pack it into the peppers well. Top the peppers with parmesan cheese.
- Place on a baking sheet in a 400 degree oven for 35 minutes just until tops of peppers start to char.
- Serve immediately. Enjoy.
Heat olive oil over medium-high heat in a large skillet and add in chopped yellow onion and ground venison until it's browned. Stir in cooked rice, kosher salt, ground black pepper, minced garlic cloves, and tomato sauce. This is a great way to use any leftover rice you may have in the refrigerator. For a healthier option, use brown rice. Grind meat, or have it ground.
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