If you're looking for a hearty, flavor-packed venison casserole that comes together quickly, this twist on venison stuffed peppers is your new go-to. It's everything you love about classic stuffed peppers-ground meat, sweet bell peppers, hearty rice, and melty cheese-no pepper-stuffing required.
Why You'll Love This Venison Casserole
This isn't your average casserole. It's loaded with:
- Cheddar jack cheese, melted and golden on top for that satisfying finish.
- Lean, flavorful ground venison seasoned with a bold homemade taco seasoning. I love using my homemade blend for more than just ground venison tacos!
- Colorful bell peppers and sweet onions for freshness and crunch.
- Fluffy white rice to soak up every bit of savory goodness.
Ingredients
- Ground Venison: Any ground meat can be used in place of ground venison.
- Taco Seasoning: I like to use my homemade taco seasoning, but you can use your favorite blend.
- White Rice: You can swap out cooked white rice for another cooked grain (brown rice, quinoa, pasta, etc.) if you'd like!
- Toppings: A few fresh toppings (like what you'd add to tacos) are perfect for adding extra color and flavor to this dish. You can use whatever toppings you'd like!
See recipe card for quantities.
How to Make Stuffed Pepper Casserole
This dish is a breeze to make. Read below for a few simple steps!
- Step 1: Preheat oven to 375°F. Mix taco seasoning into ground venison. Heat a large enamel cast iron skillet (or other large skillet) over medium-high heat. Add lard to the pan and let it melt.
- Step 2: Add seasoned ground venison to the pan and break it up with a wooden spoon or spatula. Cook for 4-5 minutes, or until browned but still slightly pink.
- Step 3: Add diced peppers, diced onions, and garlic to the pan. Cook for 4-5 minutes, or until the vegetables are softened and the meat is browned.
- Step 4: Stir in Worcestershire sauce and diced tomatoes.
- Step 5: Add cooked rice to the skillet and stir until well-combined.
- Step 6: Top with shredded cheese.
- Step 7: Bake for 10-15 minutes, or until the cheese is browned and the casserole is heated through.
- Step 8: Serve with toppings, if desired. Enjoy!
Pro Tip
If you have leftover rice, that's even better! Slightly dried-out rice holds up better in casseroles and soaks up the sauce without getting mushy.
Make It Your Own
This venison casserole is endlessly customizable:
- Use ground elk, bison, or antelope if that's what's in your freezer.
- Swap rice for quinoa or brown rice if you want to add a whole grain twist.
- Try pepper jack cheese for an extra kick.
- Add black beans or corn to stretch the filling even further.
Serving Suggestions
This casserole is great on its own, but a few toppings can really take it to the next level. Try adding sour cream, salsa, avocado slices, or fresh cilantro for extra flavor and texture. If you're loving these bold, comforting flavors, don't miss my skillet venison enchiladas-they're another family favorite with a southwestern twist. Don't skip on checking out these other venison recipes for inspiration!
Recipe FAQs
Ground venison is incredibly versatile and can be used in place of ground beef in just about any recipe. It's perfect for venison burgers, venison tacos, venison meatballs, chili, and, of course, casseroles like this venison stuffed pepper casserole. Its lean, rich flavor pairs well with bold spices and hearty ingredients, making it ideal for comfort food with a wild twist.
Because venison is naturally lean, it's best cooked with a bit of added fat-like pork lard, butter, or olive oil-to prevent it from drying out. Sauté it over medium to medium-high heat and avoid overcooking. In this casserole, the venison is browned with onions, peppers, and garlic, then finished in the oven so it stays juicy and full of flavor.
A great venison casserole includes a flavorful mix of protein, vegetables, and something to bring it all together-like rice, pasta, or potatoes. In this recipe, we use ground venison, colorful bell peppers, onions, garlic, seasoned tomatoes, and fluffy white rice, all topped with melty cheddar jack cheese. It's easy to customize with your favorite veggies, grains, or toppings!
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Thank you!
Annie
📖 Recipe
Venison Stuffed Pepper Casserole
Equipment
Ingredients
- 1 lb ground venison
- 5 tablespoon taco seasoning
- 1 tablespoon pork lard (or other cooking fat)
- 3 cups bell peppers, ¼" diced (any color or a mix!)
- 1 ½ cups yellow onion, ¼" diced
- 1 tablespoon garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 14.5 oz can diced tomatoes
- 4 cups white rice, cooked
- 1 ½ cups shredded cheddar jack cheese
Toppings (optional)
- fresh cilantro, chopped
- green onions, sliced
- diced tomatoes (fresh)
- sour cream
- salsa
Instructions
- Preheat oven to 375°F.
- Mix taco seasoning into ground venison.
- Heat a large enamel cast iron skillet (or other large skillet) over medium-high heat. Add lard to the pan and let it melt.
- Add seasoned ground venison to the pan and break it up with a wooden spoon or spatula. Cook for 4-5 minutes, or until browned but still slightly pink.
- Add diced peppers, diced onions, and garlic to the pan. Cook for 4-5 minutes, or until the vegetables are softened and the meat is browned.
- Stir in Worcestershire sauce and diced tomatoes.
- Add cooked rice to the skillet and stir until well-combined.
- Top with shredded cheese and bake for 10-15 minutes, or until the cheese is browned and the casserole is heated through.
- Serve with toppings, if desired. Enjoy!
Notes
- Any ground meat can be used in place of ground venison.
- I like to use my homemade taco seasoning, but you can use your favorite blend.
- You can swap out cooked white rice for another cooked grain (brown rice, quinoa, pasta, etc.) if you'd like! If you have leftover rice, that's even better! Slightly dried-out rice holds up better in casseroles and soaks up the sauce without getting mushy.
- A few fresh toppings (like what you'd add to tacos) are perfect for adding extra color and flavor to this dish. You can use whatever toppings you'd like!
Nichole Lange says
Great recipe! Such an easy staple for Mae that’s quick and easy
Annie Weisz says
Thanks for your kind review, Nichole!
Bob says
Great recipe! My favorite stuffed peppers are venison stuffed poblanos. I substituted my home grown poblanos for bell peppers and home grown tomatoes rather than canned. This dish was a big hit. Lots of flavor, very filling, and beautiful to look at.
Annie Weisz says
Poblanos are excellent! I'm sure it was packed with flavor with your garden veggies. I'm so glad you enjoyed your meal!
RJ Arneson says
I (well, my wife and I) have tried a number of Annie's recipes and have been really happy with them all. I am not a real stuffed pepper fan, but we wanted to try this one - it is great! The cheese and the cilantro really make it. My wife only used 3 cups of rice instead of 4 and we thought it was a good ratio. We will definitely make this one again and again!
Annie Weisz says
Thank you for your kind review, RJ! I'm so glad this was a good stuffed pepper alternative for you. I'll have to try it with 3 cups of rice next time I make it and see how it goes!
Annie Weisz says
This venison casserole is everything I love about stuffed peppers—bold, hearty, and comforting—without the extra work. It’s perfect for weeknights!