|
|
|
|
Venison Stuffed Peppers
Our thanks to Rocky for sharing this recipe.
|
|
~ 1 1/2 lbs ground venison
~ 6 large green bell peppers
~ 10 cups water
~ 1 large can diced tomatoes, undrained
~ 1/4 cup brown sugar, packed
~ 2 cups cooked brown rice, white rice will work
~ 3/4 cup seasoned bread crumbs
~ 1 tbsp Worcestershire sauce
~ 2 tsp Mrs. Dash seasoning
~ 1/2 tsp black pepper
|
|
Heat the water to boiling in a large pot.
Cut the top off each pepper. Save the top. Remove the seeds and membrane.
Cut a small slice off the bottom of the peppers to help them stand up if necessary. Do not cut a hole in the bottom!
Place the peppers in the boiling water for 3 – 5 minutes. Remove and drain.
While the peppers are cooking, mix the tomatoes and sugar together in a bowl.
In another bowl, mix the meat, rice, bread crumbs, sauce and seasonings together.
Stir 1 cup of the tomato mixture into the meat mixture.
Stuff the peppers equally with the meat mixture. Place the tops back on.
Arrange the peppers upright in a 13 x 9 baking dish and pour the rest of the tomato mixture around the peppers.
Bake at 350 degrees for 1 – 1 ½ hours or until the meat is no longer pink.
Serve and enjoy.
|
|
|
|
