What’s better than a Venison and Chorizo stuffed Chile Pepper? A Bacon wrapped Venison and Chorizo stuffed Chile Pepper – of course.
I harvested these Anaheim peppers from the backyard garden, boiled them for 4 minutes and gave them a quick ice bath. Then I sliced them down the middle, removed a few seeds and filled each one with cooked venison, chorizo and grated cheddar cheese. Wrap each one with a slice of bacon and sprinkle with crumbled cotija cheese. Bake at 375 degrees for 20-25 minutes until the bacon is cooked to your liking. (I personally like mine still pliable…)
Serve these tasty game treats as appetizers or spoil yourself and serve them up for a gourmet dinner.
You can easily make this wild game recipe with other ground game meat such as elk, antelope and bighorn sheep. Whatever you pack the peppers with, you’ll find yourself wishing you made more.
Ingredients
- 6 Anaehim Chile Peppers
- 3/4 lb ground venison (or elk, antelope, sheep)
- 1/4 lb ground chorizo,
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp Mexican oregano
- 1/2 tsp kosher salt
- 6 bacon slices
- 3/4 cups shredded cheddar
- 1/4 cup cotija cheese crumbles
Instructions
- Preheat oven to 375 degrees.
- Bring a pot of water to a boil. Add the peppers to the water and boil for 4 minutes. Remove peppers and place in a bowl of iced water.
- Heat a skillet over medium heat and add the ground venison and ground chorizo cooking until browned. Season the meat with cumin, coriander, oregano and salt. Remove from heat.
- Slice each pepper down the center creating a pocket and remove seeds. Stuff each pepper with cheddar cheese and ground meat. Wrap the stuffed peppers with a slice of bacon and place in an oven proof skillet or on a nonstick baking sheet. Sprinkle the crumbled cotija cheese over the top of each pepper and bake for 20-25 minutes until the bacon is cooked.
- Remove from oven and serve as an appetizer or dish them up for a gourmet dinner.