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Trapper's Delight Caribou Stuffed Peppers
Prep: 30 mins
Cook: 45 mins
Servings: 4
Journey to a simpler time with these wholesome stuffed peppers, a truly satisfying meal that brings together the richness of caribou with the earthiness of wild rice. Baked until tender, each pepper is a flavorful parcel, offering a comforting embrace with every bite, reminiscent of a hearty fireside dinner after a day in the wilderness.
Materials
- 4 large bell peppers (any color)
- 1 lb ground caribou
- 1 tbsp olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1/2 cup cooked wild rice
- 1 (14.5 oz) can diced tomatoes (undrained)
- 1/2 cup beef broth
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- Salt to taste
- Black pepper to taste
- 1/2 cup shredded cheddar cheese (optional)
Preparation
- Preheat oven to 375°F (190°C).
- Cut bell peppers in half lengthwise and remove seeds and membranes.
- Cook wild rice according to package directions; set aside to cool slightly.
- Dice the onion and mince the garlic.
Cooking
- Heat olive oil in a large skillet over medium heat. Add ground caribou and cook, breaking it up with a spoon, until browned. Drain any excess fat.
- Add diced onion and minced garlic to the skillet, cook until softened, about 5 minutes.
- Stir in the cooked wild rice, diced tomatoes (undrained), beef broth, smoked paprika, dried oregano, salt, and pepper. Bring to a simmer and cook for 5 minutes, allowing flavors to meld.
- Arrange pepper halves in a baking dish. Spoon the caribou mixture evenly into each pepper half.
- Pour about 1/2 inch of water into the bottom of the baking dish. Cover with foil and bake for 30 minutes.
- Remove foil, sprinkle with shredded cheddar cheese if desired, and bake for another 10-15 minutes, or until peppers are tender and cheese is melted and bubbly.
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