Monday, 13 July 2015

Venison and Mushroom Stuffed Pepper

I made this on a bit of a whim. I'm trying to clear out the meat/fish drawer of my freezer before I go to Warkworth at the end July so that I can stock back up again and I came across the venison, it's much leaner than steak and therefore fits with my vague WeightWatchers meanderings at the moment. This was actually a surprisingly good dish and shows that you don't always need grains to stuff peppers with.

Venison and Mushroom Stuffed Pepper (adapted from Slender Kitchen)
(Serves 4)

  • 340g venison steak, cut into thin strips
  • 1 tsp Worcestershire sauce
  • 1 tsp garlic powder
  • salt and pepper
  • cooking spray
  • 1 small onion, sliced
  • 3 portobello mushrooms, sliced
  • 4 peppers, deseeded with tops cut off
  • 4 thin slices light cheddar or mozzarella cheese

  • Preheat an oven to 200C. Line a baking sheet with greaseproof paper

  • Toss the steak with the Worcestershire, garlic powder, salt, and pepper.

  • Heat a frying pan over a medium high heat and spray with cooking spray. Add the steak and cook for 4-6 mins until just cooked through. Remove and set aside.

  • Spray the pan again and add the onions and mushrooms. Cook until tender, about 4-6 mins. Turn off the heat and add the steak to the onions and mushrooms.

  • Stuff the steak, onion, and mushroom mixture into each pepper. Top with 1 slice of cheese. Put onto the lined baking sheet and cook for 10-15 mins or until the cheese is melted.

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