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Venison Stuffed Poblanos

Russ Myers


These stuffed peppers will have your dinner guest asking for seconds.


★★★★★ 3 votes

35 Min
20 Min


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12 large
poblano peppers
3 medium
potatoes cut into 1-inch cubes
1 large
onion, chopped
1 or 2 clove
garlic, minced
1 or 2 Tbsp
1 or 2 Tbsp
olive oil
1 small
package goat cheese (plain)
1/2 lb
ground venison
1/2 lb
ground spicy sausage
bread crumbs (fine)
salt/pepper/seasonings to taste
shredded cheese (optional)
salsa or mole sauce (optional)

How to Make Venison Stuffed Poblanos


  • 1Roast peppers until skins are charred evenly. Place peppers into a bowl and cover with plastic wrap, let cool.
  • 2Cook potatoes in water until tender, drain, and set aside. Sauté onions and garlic, adding salt and pepper.
  • 3Combine onions, garlic, and potatoes together with olive oil and milk. Mash the potatoes; add goat cheese to the potato mixture until creamy.
  • 4Cook venison and sausage together, adding herbs and spices to taste. Drain ground meat if necessary, then combine with potato mixture
  • 5Remove peppers from bowl, and peel skin. Cut or tear an opening in pepper to remove seeds and core (leave stem intact if possible).
  • 6Stuff potato/meat mixture into peppers. Roll pepper in bread crumbs and place on greased baking sheet.
  • 7Bake at 375 degrees for approximately 20 minutes or until potato mixture swells slightly and bread crumb coating is browned. Shredded cheese can be added to the top of the peppers (optional), sprinkle cheese on and broil for 1-2 minutes
  • 8Best served with a salsa or Mole sauce.

Printable Recipe Card

About Venison Stuffed Poblanos

Course/Dish: Beef, Wild Game
Main Ingredient: Wild Game
Regional Style: American

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