Venison Stuffed Peppers

Venison Stuffed Peppers with Mexican Rice

Venison Stuffed Peppers with queso, Mexican rice, venison taco meat, and topped with melted cheese. It’s so good you’ll never believe it has only 283 calories per serving.

This recipe comes from my friend Kayla Jean from Courville’s Outdoors™ Her stuffed peppers recipe is unlike any other I’ve ever tried. As soon as I took the first bite I knew it would be the only stuffed peppers recipe I’d ever use. They sort of remind me of a burrito but wrapped in a green bell pepper instead. It’s amazing and I’m so thankful Kayla shared her recipe with me! This is a must try.

It’s really a very simple recipe, especially if you use store-bought queso and Mexican rice, but you know me–I like to use all homemade ingredients when I can. When you’re trying to watch your calories, sugar, sodium, etc…with homemade you can take out what you don’t need, like added salt and sugar and use substitutes when needed. Store-bought (prepackaged foods) means higher everything, especially sodium. 

I really love the homemade queso. It’s really simple to make. Just cut the cheese into small blocks, add the tomatoes and microwave for 3 minutes at a time until it’s all melted and ooie gooie. That’s it!

Can you believe I had never tasted Mexican rice until I made this recipe? It was easy to make and so delicious, too. Once I tasted it, I had another recipe idea, but you’ll have to wait for that one because I have to try it out on my guinea pigs first.

Venison Stuffed Peppers hot and ready

Feel free to print our recipe card:

Venison Stuffed Peppers

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

Yield: 12 Stuffed Pepper Halves

Serving Size: 1 Half

Calories per serving: 283

Fat per serving: 11 g

Venison Stuffed Peppers


    Venison Stuffed Peppers Ingredients:
  • 6 large green bell peppers
  • 1 lbs ground venison
  • 2 tsp. chili powder
  • 1 1/4 tsp. ground cumin
  • 1/4 tsp. paprika
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. dried minced garlic or garlic powder
  • 2 tsp. of dried minced onion or onion powder
  • 1/4 tsp. oregano, dried
  • 1/2 tsp salt (optional)
  • 1/4 cup of water
  • 15 oz. Queso (or make homemade using my recipe below)
  • 2 packs Mexican rice (or make homemade using my recipe below)
  • 1 1/2 cups fiesta shredded cheese
  • Queso Ingredients:
  • 5 oz. diced tomatoes with green chilies, undrained
  • 8 oz. Kraft Velveeta® Cheese Block
  • Mexican Rice Ingredients:
  • 2 Tbsp. vegetable oil
  • 1 cup long grain rice, uncooked
  • 1/2 tsp. minced garlic
  • 1/2 tsp. salt
  • 1/2 tsp. cumin
  • 4 oz. tomato sauce
  • 16 oz chicken broth


  1. First, let's cut the peppers in half, remove the seeds and steam or hard boil them.
  2. To steam peppers, place them in a steamer basket inside a kettle with a few cups of water (not allowing the peppers to touch the water). Bring the water to boil, cover the kettle and turn it down to a simmer and steam for 5-10 minutes, until acquired tenderness is reached.
    If you hard boil the bell peppers, put them in water and boil on medium heat for about 3-4 minutes. Use a slotted spoon, remove the peppers and put them in ice water to cool. When ready to use, get the peppers out of water and remove excess water from the pepper.
  3. Now let's make the queso and Mexican rice. If you bought store-bought that's fine. Just prepare them as directed on the package. If you want to use homemade queso, cut the cheese block into smaller blocks and place, along with the undrained tomatoes, in a microwave safe dish. Heat for 3 minutes and stir. Continue doing this until the cheese is melted nicely.
  4. Next, let's make the homemade Mexican rice. Heat a skillet to medium heat add the oil and rice and fry until lightly browned, stirring often.
  5. Add the spices and mix well and then add the tomato sauce and broth. Once the mixture starts to boil, turn the heat to low, cover and cook for about 25 minutes. Remove from heat and fluff.
  6. Next, let's make the taco meat. In a skillet, fry the ground venison until done and remove all excess oil. Add the water and taco seasoning and stir well. Set aside for later.
  7. Preheat the oven to 375 F and in a large casserole dish, assemble the stuffed peppers by putting 2 Tbsp. queso inside each pepper half, 4 Tbsp. of rice, 4 Tbsp. taco meat and top with 2 Tbsp. of shredded cheese.
  8. Place in the oven for about 7 minutes--just to heat everything back up and melt the cheese.

You might have a little rice, taco meat, and queso leftover, but as Kayla Jean says, “I just pile more rice, meat, and queso on my plate.” so that’s exactly what I did, too. I could make a meal alone just on the rice, so next time I’m going to double the Mexican rice ingredients. It’s so good I’d lick it off a boot! Not really! Well…maybe.

The following nutrition information is for when using the homemade queso and homemade Mexican rice. If you use store-bought the facts will be different and you’ll need to recalculate. I use but there are many options online.

The good, the bad and the delicious…

  • Venison Stuffed Peppers are low in calories, high in protein and calcium.
  • Unfortunately, it’s also high in fat, cholesterol, and sodium. 

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

Venison Stuffed Peppers Nutrition Facts

 Yields: 12 Stuffed Pepper Halves  Serving: 1 Half
 Calories 283  Calories from fat: 35 
   % Daily Value*
 Total Fat 11 g  17%
 Saturated Fat 5 g  23%
 Monounsaturated Fat 2 g  
 Polyunsaturated Fat 2 g  
 Trans Fat 0.0 g  
 Cholesterol 67 mg  22%
 Sodium 655 mg  27%
 Potassium 190 mg  5%
 Total Carbohydrates 25 g  8%
 Dietary Fiber 3 g  14%
 Sugars 2 g  
 Protein 20 g  41%
 Vitamin A 9%  Vitamin C 3%
 Calcium 21%  Iron 11%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily value 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 recipe 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 still be good! To lower the fat and cholesterol even further use a low-fat or fat-free, low cholesterol shredded cheese and when frying the rice, use a healthier alternative other than vegetable oil.
  • To help lower the sodium, omit the added salt or use only half. You could also use a low-sodium salt alternative.
  • Whatever changes you make to your Venison Stuffed Peppers, you can recalculate the nutrition facts at

Bon Appétit

Venison Stuffed Peppers

Thank you, Kayla Jean, for sharing your stuffed peppers recipe with Deer Recipes! 


Give Kayla Jean a follow on Twitter @Kayla_Jean10 and Instagram @kayla_jean10 and check out Courville’s Outdoors™ at and on Twitter @courvoutdoors


Facebook Comments

2 thoughts on “Venison Stuffed Peppers”

    1. Chris, that shouldn’t matter because the peppers are already steamed or hard boiled. The baking time is just to heat everything back up and melt the cheese. Just keep an eye on them and remove them from the oven as soon as the cheese is melted.

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