Stuffed Peppers


  • Wild Hog Meat
  • Bison Meat
  • Peppers
  • Eggplant
  • Olive Oil
  • Worcestershire Sauce
  • Soy Sauce
  • Onions
  • Garlic
  • Mushrooms
  • Jalapeno Pepper
  • Sharp Cheddar Cheese
  • Clowney’s Seasoning
  • Butter
  • Cheese


Start by removing seeds and core from peppers. Cook meats in skillet on stove top at medium heat. Add Clowney’s seasoning, Worcestershire sauce, little bit of soy sauce and chopped onions to meats. While meats cook, cut out and remove center of eggplant. When wild sausage is done, remove from grease. Save grease for cooking vegetables. Add sliced garlic, butter, onions, jalapeno peppers, chopped bell peppers and mushrooms to grease and let cook. Add butter to bottoms of eggplants and peppers then place in oven to melt. Mix vegetables with rice and meat and stuff peppers and eggplant. Cook at 300 degrees for 10-15 minutes. When ready, remove from oven and add cheese to tops. Place back into oven to melt cheese.

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