Venison Stuffed Jalapeño Peppers
These venison stuffed jalapeño peppers are a killer appetizer to serve at your next party or tailgate! Made with ground venison, pimento cheese, and spices, the flavors are ridiculously delicious!
- 1/2 pound ground venison
- 7 oz pimento cheese
- 12 large jalapeños
- 1/4 tsp smoked paprika
- 1/4 tsp salt
- 1/8 tsp pepper
Preheat the oven to 400 degrees F.
Line a baking sheet with foil. Prepare the jalapeño peppers by slicing them in half lengthwise, and scrape out the seeds and membranes. Be careful doing this; you don't want to get any of the juices in your eyes! Lay the jalapeño halves onto the baking sheet.
In a large skillet, add the ground venison, smoked paprika, salt, and pepper. Cook thoroughly until there's no pink remaining. With venison, there most likely will not be much, if any, grease to drain. Transfer the cooked venison to a large bowl and let cool for about 5 minutes.
Then, add the pimento cheese spread and stir to combine. Using a spoon, fill each of the jalapeño halves with the venison pimento mixture. You want to fill them just until full without overstuffing them.
Roast in the oven for 15-20 minutes. The top should be a nice golden brown. Remove from oven and serve hot.
- Swap in ground elk meat if you have that on hand.
- If you find your venison harvest has a strong flavor, you can add in ground sausage to the mix. Simply reduce down the ground venison to about 3/4 pound and 1/4 pound ground sausage.
- Cook them in the air fryer! Pop these into your air fryer and cook at 400 degrees for 15 minutes, or until they're golden brown on top.