Cut tops out of bell peppers and remove inside seed. Dice tops and save for later. Soak peppers in boiling water for 5 minutes to soften.
Cook bacon in a large skillet until crispy to render fat. Once brown, remove from skillet and set aside for later.
add ground deer and pork to skillet. Using a wooden spoon, chop meats well to incorporate.
Once meat is thoroughly browned (10 - 12 minutes), add celery, onion, garlic, and reserved peppers from tops. Saute for another 10 - 15 minutes until onions are cooked.
Preheat oven to 350 degrees.
Mix green onions and parsley well with meat filling. Remove from heat and allow to cool slightly in a bowl.
Once cooled, fold in the beaten eggs and season to taste with black pepper. Stuff peppers generously with mixture.
Place in oven and cook until brown on top (30 minutes)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1569g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 250 (29%)|
|Amt Per Serving||% DV|
|Total Fat 27.7g||37 %|
|Saturated Fat 10g||50 %|
|Monounsaturated Fat 12.2g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 95.2mg||29 %|
|Sodium 281.7mg||10 %|
|Potassium 2291.9mg||60 %|
|Total Carbohydrate 133.8g||39 %|
|Dietary Fiber 25.3g||101 %|
|Sugars, other 108.5g|
|Protein 28.6g||41 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 860
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