Grilled Venison Pizza-Stuffed Poblano Peppers

The days are getting shorter, cooler weather is in the forecast, and the last of the summer peppers are coming in from the garden. At the same time, we are cleaning out our freezers to use up every last bit of the previous season’s venison before we start to refill them this fall. Those two events come together in this quick and easy meal. If you love pizza, and you love stuffed peppers, then you will love this combination of the two.

This recipe is the perfect way to use up the last of the summer produce and clean any leftover ground venison from your freezer before you fill it back up. Images by author

A good bit of what usually remains in our freezer this time of year is ground meat. Some of the other stuff like roasts, stew meat, and the like can be turned into grind if you need to use them up soon before you start to add fresh. Ground venison always seems easier to use in a hurry than larger cuts, and this recipe is a great way to do that.

You’ll start with some large poblano peppers, figure one per person, sliced in half lengthwise. Remove the seeds and ribs. Set the peppers aside while you work on the filling. If you don’t have poblano, bell peppers just as well, without as much heat.

Slice the pepper in half, then remove the seeds and stems.

You will also need some of that previously mentioned ground venison. Ground wild pork or turkey thighs and legs will also work. Place the ground meat in a large mixing bowl. Add your favorite pizza sauce and a half cup (or more if you really love cheese) of mozzarella and parmesan blend cheese. Sprinkle in the dried Italian seasoning mix and the garlic. Mix everything well.

Blend the meat, sauce, parm blend, herbs, and garlic.

Use a spoon to fill the pepper halves with the meat mixture.

Spoon the meat mixture into the pepper halves.

Place the peppers on a pre-heated grill set at 350 degrees. I put mine directly on the grill rack, but you can also place them in an aluminum pan to keep the cheese from melting down into your grill. Cook the stuffed peppers for 20-25 minutes or until the meat filling is cooked through.

Cook the stuffed peppers until the meat is done.

Next come the toppings. I kept it simple with more mozzarella cheese and sliced pepperoni, but you can use whatever pizza toppings you like. Except for pineapple. That should never go on a pizza. Banana peppers, sliced onions, mushrooms, ham, and bacon all work. Just layer your toppings of choice over the stuffed peppers.

Top the peppers with your desired pizza ingredients and continue to grill until everything is cooked through and the cheese has fully melted.

Grill for an additional 10 to 15 minutes or until the toppings are cooked through and the cheese has melted.

Serve these hot off the grill while the cheese is still gooey. Add some garlic bread and a salad to make it a full meal.

Don’t Miss: DEER STEAK WITH CREAMY GARLIC PARMESAN SHELLS