Venison stuffed red capsicums

Want to impress friends? Try these delicious stuffed capsicums served with a salad.

Venison stuffed red capsicums


Makes 4

4 red capsicums
500g New Zealand farm-raised venison mince
1 carrot, grated
1 stalk celery, finely diced
1 egg, beaten
pinch salt
freshly ground pepper, to taste
2 Tbsp chopped parsley


Preheat oven to 180°C.
Slice tops off the capsicums and remove seeds.
Mix venison mince, carrot, celery, egg, salt and pepper together.
Spoon in and press the venison mixture firmly into the capsicums.
Place on a baking tray and bake in preheated oven for 20-30 minutes or until the venison juices run clear when pierced with a knife.
Remove from the oven, sprinkle with parsley and serve.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 777kj
Protein 29.5g
Total fat 4.9g
- saturated fat 2.3g
Carbohydrates 5.4g
- sugars 5.3g
Fibre 1.6g
Sodium 152mg

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