Venison Stuffed Poblano Peppers

This recipe is a great way to switch things up with your ground venison and impress guests with a fancy-looking dish. Venison-stuffed poblano peppers allow you to use your ground venison in something besides chili and burgers. Don't be intimidated by the fancy appearance, as the recipe is easy to make. Give it a try and enjoy something new with your ground venison.


- 1 pound of ground elk, deer, or pronghorn

- 1 onion (chopped)

- 1 tsp of Mexican oregano 

- 2 tsp of garlic powder 

- 2 tsp of ground cumin 

- 1/2 tsp of salt

- 2 cups of shredded cheese

- 2/3 cup of whipped cream cheese 

- 2/3 cup of cooked white rice 

- 8 oz of tomatillo salsa 

- 5 good size Poblano peppers 


Boil the Poblano peppers for 10 minutes to soften, and then make an opening down one side of the pepper to remove the seeds and stem. In a large cast iron skillet, cook the chopped onion in a thin layer of olive oil until translucent. Add and brown the ground meat and then season with the oregano, garlic powder, cumin, and salt. Remove from heat when done mixing and pour into a large bowl. Mix the seasoned meat with 1 cup of shredded cheese, all the whipped cream cheese, rice, and salsa.  Stuff each pepper, arrange them in a large cast iron skillet, and use the remaining cheese to top each pepper.  Bake in the oven at 375 F or on a hot grill for 25 to 30 minutes. 


About Chris Smith

An OklaTexan who eats, sleeps and breathes hunting, fishing and all things outdoors.

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