Stuff Your Elk Into Some Peppers! [RECIPE]
If elk-stuffed peppers sound like something you might like, then you definitely want to take a look at this recipe from Huntin’Fool:
- 4 bell peppers, red, yellow, or green
- 2 teaspoons salt
- ***Filling and Sauce***
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1 can (14.5 ounces) diced tomatoes
- 1 small can tomato paste
- 1/3 cup water
- 1 clove garlic, crushed
- 1/2 teaspoon dried leaf basil
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1 egg, lightly beaten
- 1 teaspoon Worcestershire sauce
- 1 pound lean ground beef
- 1 cup cooked long-grain rice (I like to use brown rice)
- shredded mild Cheddar cheese, about 1/2 cup
- Cut peppers in half, remove seeds and membranes. Rinse peppers under cold water.
- Place peppers in a large pot; cover with lightly salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.
- Heat olive oil in a large skillet over medium heat until hot.
- Saute chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. I like to add a little bit of chopped bell peppers to the mixture if I have extra around.
- Add tomatoes, tomato paste, water, crushed garlic, basil, 1 teaspoon salt, and 1/4 teaspoon of pepper. Simmer for about 10 minutes.
- In a large mixing bowl, combine the egg with remaining 1 teaspoon salt and 1/4 teaspoon pepper, and Worcestershire sauce. Gently stir to blend; add ground elk, cooked rice, and the tomato mixture and mix well.
- Stuff peppers with meat mixture and place in a baking dish. Bake at 350° for 55 to 65 minutes.
- Top stuffed peppers with a little shredded cheddar or pepper jack cheese just before peppers are done and bake until cheese is melted.
Will you try this recipe? Let us know how it turns out!!