Bacon Wrapped Venison Chorizo Stuffed Peppers
What’s better than a Venison and Chorizo stuffed Chile Pepper? A Bacon wrapped Venison and Chorizo stuffed Chile Pepper - of course. Serve these tasty game treats as appetizers or spoil yourself and serve them up for a gourmet dinner.
Servings: 4
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.
Notes
Try making this wild game recipe with other ground game meat such as elk, antelope or bighorn sheep.