Prep Time: 15 minutes | Cook Time: 25 minutes
- 4 green bell peppers
- 1 Tbsp olive oil
- 1 lb ground venison
- 1/4 onion, chopped
- 1 cup cooked rice
- 1 tsp salt
- 1/2 tsp pepper
- 2 garlic cloves, minced
- 1 15-oz can tomato sauce
- 1 cup shredded cheese
Bring a pot of water in a dutch oven to a boil. Preheat your oven to 350ºF. Cut the top of the pepper and remove the seeds and membrane inside. Add peppers and cook for 3 minutes. Remove from water.
In a large skillet heat the oil over medium-high heat. Add the onion and beef and cook until beef is browned, about 8 minutes. Stir in rice, salt, pepper, and tomato sauce.
Stuff peppers with meat and place in an ungreased square pan. Cover with foil and bake 10 minutes. Uncover and bake 15 minutes more. Sprinkle with cheese and cook until cheese is melted. Serve.
If the peppers still seem crunchy, bake for another 5-10 minutes.
If the pepper doesn't sit upright, cut a small bit off the bottom.
Love these Venison Stuffed Peppers? Try these Philly Cheesesteak Stuffed Peppers next time.