Venison Pepper Stuffing Casserole

Venison Pepper Stuffing Casserole

If you’re looking for comfort food I have got you covered. Venison Pepper Stuffing Casserole is the definition of comfort food. It’s hearty, filling and satisfying.

This is a rendition of a traditional stuffed peppers recipe. It serves 10 people, depending on how hungry you are. After eating this, you’re going to need to hit the gym–but you’ll be too full and won’t be able to move–I kid you not! With that being said, I don’t fix this dish very often. It’s mostly reserved for special occasions.

When I was growing up, this dish was always served at family powwow’s, especially at Christmas and Thanksgiving. I remember watching my Momaw Inie, with her long dark curly locks, standing at the oven and putting layers of boiled green peppers on top and when it was done I’d always pick them off of mine. I’m sure she never noticed or I would’ve heard about it–waste not, want not, right?

This stuffing is so good with a slice of turkey or chicken. Oh, and let’s not forget the deviled eggs! You have to have deviled eggs at all get-togethers. I have been known to just make a pan of this and call it dinner.

Feel free to print our recipe card:

Venison Pepper Stuffing Casserole

Prep Time: 5 minutes

Cook Time: 50 minutes

Total Time: 55 minutes

Yield: 10 Squares

Serving Size: 1 Square

Calories per serving: 403

Fat per serving: 21 g

Venison Pepper Stuffing Casserole


  • 2 lbs venison, ground
  • 12 oz of Libby's Corned Beef
  • 3 large green bell peppers – diced
  • 1 large onion – diced
  • 1 cup of white rice (3 cups cooked)
  • 4 cups of water
  • 45 Ritz Crackers (abt. 1 1/2 role) – crumbled fine
  • 1/2 cup of butter
  • 1/2 tsp. of olive oil for frying
  • Mozzarella cheese (optional)


  1. You will need to do several things all at one time. Take a deep breath. Are you ready?
  2. First, dice the green bell peppers and onions and set them aside for later use. Add a dash of olive oil to a large frying pan. Add the ground deer burger, a dash of salt and black pepper, and fry over medium-high heat breaking it up as it fries.
  3. Start cooking the rice while the meat is frying. Add 1 cup of rice to a medium sized kettle and add 4 cups of water and a dash of salt. Cook the rice on medium-high heat for about 20 minutes or until it is tender.
  4. Usually, the rice doesn’t need to be drained, but if you have too much water, drain it. You don’t want it dry, but you don’t want it soaking wet either.
  5. Once the deer meat is lightly done, add the green peppers and onions. Fry until the burger is completely done and the peppers and onions are somewhat transparent. Once it’s done, drain any excess fat.
  6. In a large bowl, mix together corned beef, deer burger mixture, and rice. Mix this well. Then crumble one pack of Ritz crackers and add half of a pack to the mixture. Stir gently and then add the other half of the pack and stir again.
  7. Preheat the oven to 350 and place the mixture into a 9″ x 13″ casserole dish. Press the mixture down so that it will form together. Top it with 1/2 pack of Ritz crackers and add tiny slices of butter all over the top. Then sprinkle it with mozzarella cheese (optional).
  8. Bake the pepper stuffing for 30 minutes, or if you topped it with cheese bake it until the cheese is melted well and very lightly browned.

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The good, the bad and the delicious…

  • The Venison Pepper Stuffing Casserole is low in sugars and high in protein, vitamin C, and iron.
  • It’s also unfortunately very high in calories, fat, cholesterol, and sodium. 

See tips below for making this a more diet-friendly recipe.

These facts do not include the optional mozzarella cheese.

Venison Pepper Stuffing Casserole

Nutrition Facts

Yields: 10 Pieces Serving Size: 1 Piece
Calories 403  Calories from fat: 47
  % Daily Value*
 Total Fat 21 g 32%
 Saturated Fat 10 g 52%
 Monounsaturated Fat 4g  
 Polyunsaturated Fat 3 g  
 Trans Fat 0 g  
 Cholesterol 156 mg 52%
 Sodium 546 mg 23%
 Potassium 447 mg 13%
 Total Carbohydrates 16 g 5%
 Dietary Fiber 2 g 7%
 Sugars 3 g  
 Protein 39 g  78%
 Vitamin A 13%  Vitamin C 131%
 Calcium 3%  Iron 31%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA, but were calculated by MyFitnessPal, Inc. by Under Armour, Inc. 

To make this dish more diet-friendly…

  • To help lower the cholesterol and fat use less fat in your ground venison burger. This recipe was calculated using 80/20 ground venison burger because that’s what most hunters use. If your burger has less fat this recipe will also have less fat and cholesterol. You can use ground venison that has no fat added and it will be just as delicious! Also, you could leave out the corned beef and that would help lower the sodium and cholesterol majorly. Use a cholesterol-free butter substitute as well and non-salted butter. Use the healthiest Ritz crackers you can find. They have reduced sodium crackers and reduced fat crackers, but for now, we will have to choose the lesser evil of the two. You could omit the Ritz crackers and buy a low sodium blend of breadcrumbs or make your own. All of these changes will also lower the calories.
  • Whatever changes you make to your Venison Pepper Stuffing Casserole, you can recalculate the nutrition facts at

Bon Appétit

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3 thoughts on “Venison Pepper Stuffing Casserole”

  1. Hello! I just found your website through TasteWant. I’m out of venison now and boy, do I wish I had known about your site before I ran out. Season will be here soon and I’m bookmarking your site! Everything looks so good.

  2. Pingback: Venison Stuffing Bake - Deer Recipes - Casserole - Easy Recipes

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