Ground Venison Cornbread Poblano Peppers
Make a hearty, flavorful dinner with ground venison, poblano peppers, and golden cornbread. Quick, easy, and perfect for weeknight wild game meals.
Servings: 4
Ingredients
- 4-6 large poblano peppers
- 1 lb ground venison (or other ground wild game)
- 1 tsp ground cumin
- 1 tsp granulated garlic powder
- 1 tsp chili powder
- 1/2 tsp kosher salt
- 1/2 cup black beans, drained
- 2 tbsp chopped fresh cilantro
- 2 green onions, chopped
- Handful fresh baby spinach (optional)
- 1/2 cup shredded cheese (cheddar, Monterey Jack, or blend)
- 1 cup pre-made cornbread mix (Jiffy works)
- Salsa, sour cream, and avocado slices, for serving
Instructions
- Preheat the oven to 400°F.
- Blanch poblano peppers to soften, then slice down the length and remove seeds and membranes.
- Brown ground venison in a skillet and season with cumin, garlic, chili powder, and salt.
- Stir in black beans, cilantro, green onions, and spinach.
- Stuff peppers with the meat mixture, top with cheese, and fill with cornbread mix. Add a spoonful of salsa if desired.
- Bake at 400°F for 40–45 minutes until cornbread is golden and cooked through.
- Serve warm with sour cream, salsa, and avocado slices.
Notes
Substitute ground elk or antelope for ground venison for the same hearty, flavorful results.