Easy, Peasy!
This one pot skillet comes together in a flash for an easy weeknight dinner. We all know the feeling when you are running around with 15 more things to do on your list and realize you forgot to get the meat out for dinner, didn’t buy the most important ingredient of a recipe or just plain ol’ don’t feel like cooking. That is when you call your hubby and ask him to thaw out some ground venison before you get home to whip up this easy peasy dinner that is full of veggies and protein. I prefer to make it with cauliflower rice to sneak as many veggies in to Mr. Brokenstraw’s diet as I can, but this can certainly be swapped out for white rice (just increase the water and cook time.)
One Pot Wonder
After several years of using non stick pans that had definitely lost their “stick” my dear mother in law introduced us to Ninja Foodi nonstick pans. They are so versatile! We are pretty rough on kitchen items, so the scratch resistant coating is exactly what we need! They are oven safe too, so you can go straight from the range to oven with no issues! I swear they are the easiest pans to clean, everything wipes right out with no hassle or scrubbing. I LOVE these pans!!
Having a recipe that is so easy to cook up, but also is loaded with protein and vegetables is a win/win in our house. We hope you enjoy this one as much as we do! Let us know what you think in the comments below!
Stuffed Pepper Skillet with Venison
A delicious one pot meal that is full of veggies!
Ingredients
- Ground Venison- 1lb
- Bell Peppers, chopped- 2C
- Chicken Stock- 2C
- Tomato Sauce- 1 8oz can
- Cauliflower Rice, frozen- 10oz
- Mozzarella, shredded- 1C
- Garlic- 2 tbs, minced
- Onion Powder- 1tsp
- Italian Seasoning- 2tsp
- Salt and Pepper to taste
- Water- 1/2C
Directions
- Step 1 In a large skillet, start to brown your ground venison on medium/high heat.
- Step 2 Once browned, add in the chopped bell peppers and garlic and cook until tender, about 5 minutes.
- Step 3 Using a spoon or spatula, scrape the browned bits on the bottom of the pan while slowly pouring in the chicken broth.
- Step 4 Add tomato sauce, onion powder, Italian seasoning, salt and pepper.
- Step 5 Next, add in the cauliflower rice and water stirring to combine. Allow to come to a simmer, and continue to cook for 10-15 minutes.
- Step 6 Sprinkle shredded mozzarella on top and allow to melt. Top with parsley. Enjoy!
