Dove Recipe

If you're lucky enough to have a bunch of dove in the fridge or fresh off the tailgate then this is a great recipe to try out for supper!

Ingredients (Serves 2- 4)

• 8-10 dove breasts (breast meat removed from bone, cleaned)

• 4 large yellow bell peppers (tops cut off, seeds removed)

• 2 tbsp olive oil

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 cup cooked wild rice (or long-grain rice)

• 1 cup cooked quinoa (optional, adds texture)

• 1 cup diced tomatoes (fresh or canned, drained)

• 1 tsp smoked paprika

• 1 tsp cumin

• 1/2 tsp crushed red pepper flakes (optional)

• Salt and black pepper to taste

• 1 cup shredded cheese (Cheddar, Monterey Jack or mozzarella works great)

Instructions

Prepare the Peppers

1. Preheat oven or smoker to 375°F.

2. Lightly oil bell peppers inside and out. Grill or roast them just until the skins blister slightly — this gives them that rustic char and smoky flavor. Set aside.

Cook the Filling

1. Heat olive oil in a cast-iron skillet over medium heat.

2. Add onion and garlic, cook until fragrant and softened (about 3 minutes).

3. Roughly chop dove breasts into bite-sized pieces, season with salt, pepper, smoked paprika, and cumin.

4. Add dove meat to the skillet, cook until just browned but still tender — do not overcook.

5. Stir in cooked rice, quinoa, and tomatoes. Taste and adjust seasoning. Remove from heat.

Stuff and Bake

1. Fill each pepper generously with the dove mixture, packing it slightly.

2. Top with shredded cheese.

3. Place stuffed peppers upright in a cast-iron pan or baking dish, cover loosely with foil, and bake 20 minutes.

4. Remove foil and bake an additional 5-10 minutes until cheese is bubbly and golden.