One-Pot Venison Stuffed Pepper Pasta

A hearty and delicious wild-game spin on classic stuffed peppers—perfect for hunters who want big flavor without extra cleanup. This one-pot venison stuffed pepper pasta delivers everything you love about traditional stuffed peppers, from savory meat and sweet bell peppers to herby tomato sauce and melty cheese, but in an easy, weeknight (or hunting camp) friendly format. Ground venison brings a rich, lean depth of flavor that pairs beautifully with smoked paprika, garlic, and Italian herbs, while cooking everything in a single pot keeps prep simple and cleanup minimal. It’s comfort food ideal for using up ground venison and feeding a hungry crew after a long day outdoors.

Ingredients

• 1 tbsp Olive Oil
• 1 lb Ground Venison
• 1 Medium Yellow Onion, diced
• 3 Bell Peppers (a mix of red and green), diced
• 4 cloves Garlic, Minced
• 1 tbsp Tomato Paste
• 2 cups Reduced Sodium Beef Broth (or Venison Broth)
• 1 (24 oz) jar Marinara
• 8–10 oz Short Pasta (farfalle, penne, rotini)
• 1–1.5 cups Shredded Mozzarella
• 1 tbsp chopped Fresh Parsley, to Garnish (optional)

Seasoning Blend:

• 2 tsp Smoked Paprika
• 1.5 tsp Dried Oregano
• 1.5 tsp Dried Basil
• 1 ½ tsp Kosher Salt
• 1 tsp Black Pepper
• ½ tsp Crushed Red Pepper Flakes (optional) 
  
  

Instructions

1. Mix together the seasoning blend in a small bowl. Set aside.
2. Heat oil in a large deep skillet or pot. Add in ground venison. Cook until mostly browned but still slightly pink, breaking it up as it cooks. Add in half of the seasonings and mix well.
3. Stir in onion and peppers; cook until slightly softened, 4–5 minutes.
4. Add in minced garlic and the tomato paste; stir well and cook for 1-2 minutes.
5. Add in broth, marinara, remaining seasonings, and pasta. Bring to a light boil and cover. Reduce heat to low and simmer for 14–16 minutes until the pasta is tender, stirring occasionally.
6. Sprinkle mozzarella on top, cover with the lid until melted.
7. Garnish with parsley and serve warm.