Wild Boar | Venison Chorizo Stuffed Peppers

venison chorizo

🥗Healthier: turkey chorizo

💰Cheaper: pork chorizo

Turkey chorizo is leaner, while pork chorizo is often less expensive.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Reduced-fat cheese lowers calories, while Monterey Jack is a budget-friendly substitute.

Cut the tops off the poblano and sweet peppers and remove the seeds.

Mix together half a teaspoon of salt, half a teaspoon of chili powder, a fourth teaspoon of cumin, and half a teaspoon of cayenne pepper in a bowl.

Heat a cast iron pan on medium-high heat and add olive oil until it just starts to smoke.

Pat the venison chorizo dry with paper towels to remove moisture.

Add the chorizo to the hot pan, pressing it away from you to avoid splashes.

Cook the chorizo until browned and caramelized, about 5-7 minutes, then remove from heat.

Chop garlic and onion, and prepare red and yellow peppers to add to the pan.

Add diced tomatoes, black beans, and corn to the pan with the chorizo.

Stir in the spice blend and mix well, then cut the cooked chorizo into smaller pieces and return to the pan.

Stuff the pepper halves with the filling, packing it tightly.

Place the stuffed peppers on a pellet grill at 400°F for about 15 minutes.

Top the stuffed peppers with fiesta blend cheese and let it melt.

Chop fresh cilantro and sprinkle it on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens