Paleo Venison Stuffed Peppers

This recipe was born out of what was in my fridge, pantry, and freezer.

I picked up bell peppers off the clearance produce rack (4 for $1) and decided to stuff them with deer because, well, I have a freezer full of it.  Veggies I had on hand were added into the mix and I had a fairly quick, tasty, well balanced weeknight dinner.

Paleo Venison Stuffed Peppers

4 servings

ingredients

8 bell peppers

1 to 2 tbsp olive oil

1 onion, diced

1 lb ground venison

2 cups mushrooms, diced

1/2 cup artichoke hearts, chopped

1 tbsp minced garlic

1 can diced fire roasted tomatoes

2 cups fresh spinach leaves

salt and pepper to taste

2 tbsp oregeno

1 tbsp parsley

directions

Cut the tops off the bell peppers and hull them.  Chop up the fleshy part of the tops. Add hulled peppers to large pot of boiling water.  Boil until soft, then remove them and place in baking dish.  Heat olive oil in large pan over high heat.  Add onions and chopped bell pepper tops; sautee until soft.  Add meat, season, and brown.  Add mushrooms and artichoke hearts.  Cook until mushrooms are soft.  Add garlic and cook until it is fragrant. Add tomatoes and spinach.  Cook until all spinach leaves are wilted.  Transfer meat/stuffing mixture into the hulled peppers. Bake at 350 degress for 10 to 15 minutes.

I topped my peppers with black olives for an added dose of healthy fats.

Bon appetite!