VENISON-FILLED
PEPPERS
Tasty stuffed peppers
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 |
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Source:
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North American Hunting
Club
"Celebrating Wild Game" p.88, Thomas Bruni, Gleason, WI |
Prep Time:
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1 Hour 30 minutes
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Ingredients |
Utensils |
| 1 pound ground venison |
Skillet |
| 4 to 5 medium green
peppers |
Small pot |
| 1 onion, diced |
Meatloaf pan |
| Salt and pepper |
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| 1 1/2 cups rice,
cooked |
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| Taco seasoning |
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| 1 can refried beans |
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| 3 cups shredded
cheddar cheese |
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| Salsa |
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Directions
Core and wash whole peppers and set aside
Brown venison and onion in large skillet and season with salt and pepper
While meat is browning, cook rice in a small pot
When meat is browned, add taco seasoning, refried beans and just enough
water to dissolve seasoning
When heated through, add rice and simmer until thick
Place peppers in a meatloaf pan and spoon meat mixture into peppers,
filling no more than half full
Sprinkle about 1/4 inch of cheddar cheese on meat and finish stuffing
peppers with meat
Spoon any excess meat mixture around outside of peppers
Sprinkle peppers with remaining cheddar cheese and place in preheated oven
at 300°F for 1 hour, watching to make sure cheese does not burn
Cover with your favorite salsa and serve |
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