Stuff Your Elk Into Some Peppers! [RECIPE]
By angelamontana

Posted: September 20, 2017

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


  1. Cut peppers in half, remove seeds and membranes. Rinse peppers under cold water.
  2. 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.
  3. Heat olive oil in a large skillet over medium heat until hot.
  4. 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.
  5. Add tomatoes, tomato paste, water, crushed garlic, basil, 1 teaspoon salt, and 1/4 teaspoon of pepper. Simmer for about 10 minutes.
  6. 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.
  7. Stuff peppers with meat mixture and place in a baking dish. Bake at 350° for 55 to 65 minutes.
  8. 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!!


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