Stuffed peppers are a delicious way to utilize some of your ground. A family favorite!
Servings: 8
Prep time: 15 minutes
Cook time: 1 hr 15 minutes
Ingredients
4 Bell Peppers (any color)
1 package fresh mushrooms diced
2 lbs ground venison
1 large yellow diced onion
4 cloves minced garlic
1 Tbsp salt
1 Tbsp spoon pepper
1 Tbsp dry Italian seasoning of choice
I cup cooked rice (or instant)
3 eggs
2 cans stewed diced tomatoes (drain, reserve juice)
2 cans condensed canned tomato soup
1/2 cup red wine
1 cup of water
1 cup shredded Parmesan cheese
Directions
-Cook rice (if you are using instant rice there is no need to precook it)
-Preheat oven to 350 degrees
-Remove stems, veins and seeds from peppers and cut in half lengthwise, reserve small pieces, dice and set aside. Arrange halved peppers in deep cooking dish.
-Mix venison, onion, garlic, seasonings, eggs, stewed tomatoes, mushrooms, reserved diced pepper pieces and cooked rice.
-Fill each half pepper with mixture.
-In a separate bowl mix reserved juice from stewed tomatoes, tomato soup, wine and water.
-Pour juice over peppers.
-Sprinkle with Parmesan.
-Cover with a lid or foil.
-Bake for 1 hr and 15 minutes.
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