Ingredients
4 tsp unsalted butter
1 onion, chopped
680 g ground venison
180 g shredded Cheddar cheese, divided
1 box (170 g) sage stuffing mix
1 tsp garlic powder
0.5 tsp ground black pepper
0.25 tsp salt
240 ml heavy whipping cream, or as needed
4 large green bell peppers, halved, stems and seeds removed
Directions
Step 1
Preheat the oven to 175°C (350°F) and grease a glass baking dish.
Step 2
In a large skillet over medium heat, melt the butter and sauté the onion until softened, about 3-5 minutes. Set aside.
Step 3
In a large bowl, combine the venison, 135 g Cheddar cheese, stuffing mix, garlic powder, black pepper, and salt. Mix until well combined. Add enough cream to form a thick, doughy texture. Stir in the cooked onions until evenly distributed.
Step 4
Arrange the bell pepper halves in the prepared baking dish, cut-sides up. Shape the meat mixture into 8 meatballs and stuff them into the bell pepper halves in the baking dish.
Step 5
Bake in the preheated oven for 1 hour. Then, top with the remaining 135 g Cheddar cheese and continue baking until the cheese is melted and starting to brown, about 15 minutes more.