by Lori Dunn
Venison stuffed peppers are packed with diverse flavors.
4 to 6 servings
SERVINGS
Ingredients
- 2 tablespoons cooking oil
- 1 pound ground venison
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 tablespoon chives
- salt and pepper, to taste
- 2 cups cooked rice >
- 2 cups tomato or pasta sauce
- 4 to 6 sweet bell peppers, washed, cored and halved lengthwise
- 2 cups grated cheddar cheese
Directions
- Preheat oven to 350 F.
- Heat oil in large skillet over medium heat. Add venison, onion, garlic, paprika, oregano, chives, salt and pepper, and cook until venison is browned, breaking meat into crumbles as it cooks. Stir in rice and tomato sauce.
- Fill pepper halves with venison and rice mixture, and place them upright in baking dish. Cover with foil, and bake for 45 minutes.
- Uncover, and sprinkle with cheese. Return to oven, and bake, uncovered, for an additional 10 to 15 minutes.
- Cool slightly before serving. Serve with extra tomato sauce, if desired.
For More, See Easy Venison Recipes
