Ingredients:
4 large bell peppers ( red or yellow work best for sweetness)
1 lb ground Venison or sirloin
1 cup cooked rice
1 cup diced pineapple (fresh or canned)
½ cup teriyaki sauce
1 Tbsp olive oil
1 small finely chopped onion
2 garlic cloves, minced
1 cup shredded carrots
½ teaspoon salt
¼ teaspoon black pepper
Directions:
Preheat your oven to 375°F. Lightly grease a baking dish large enough to hold the peppers upright. Cut the tops off the bell peppers and remove the seeds and membranes. Place them in the prepared baking dish.
Cook the Filling: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant. Add the diced chicken to the skillet and cook for 5–7 minutes, stirring occasionally, until preferred doneness of venison. Season with salt and pepper. Stir in the cooked rice, pineapple chunks, and shredded carrots (if using). Pour in half of the teriyaki sauce and toss everything together until well combined and heated through.
Stuff the Peppers:
Spoon the venison and rice mixture evenly into the hollowed-out bell peppers, pressing down gently to pack the filling. Drizzle the remaining teriyaki sauce over the tops of the stuffed peppers for extra flavor.
Bake: Cover the baking dish or cast iron with foil and bake for 30 minutes. Remove the foil and bake for an additional 10–15 minutes or until the peppers are tender and slightly charred around the edges.
Garnish & Serve: Sprinkle the peppers with sesame seeds and sliced green onions for a pop of color and flavor. Drizzle with extra teriyaki sauce if desired and serve warm.
