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.
