Venison stuffed fiesta peppers

Name: Venison stuffed fiesta peppers
Total time: 1200 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb thawed ground venison; 4 each bell pepper; 2 cup cooked rice; 1 packages taco seasoning; 1/2 cup shredded cheese; 2 clove pressed garlic; 1/2 large yellow onion, chopped; 1 each any brand jar of spaghetti sauce

alivia.eyre @cook_3048537

Corinne, Utah

My husband recently started hunting and I have a freezer full of venison that I've been scared to cook! This recipe is an experimentation in one way to try and enjoy this meat.

alivia.eyre @cook_3048537

Corinne, Utah

My husband recently started hunting and I have a freezer full of venison that I've been scared to cook! This recipe is an experimentation in one way to try and enjoy this meat.

Saved

Ingredients

20 mins

4 servings

1 lbthawed ground venison
4 eachbell pepper
2 cupcooked rice
1 packagestaco seasoning
1/2 cupshredded cheese
2 clovepressed garlic
1/2 largeyellow onion, chopped
1 eachany brand jar of spaghetti sauce

Saved

Steps

20 mins

1

Cook rice according to package instructions and set aside
2

Cut the tops off of bell peppers to form bowls, then de-vein centers.
3

Mix ground venison, chopped onion, pressed garlic, cooked rice, cheese, and taco seasoning in a large bowl
4

Add venison mixture to insides of pepper bowls
5

Place peppers into a slow cooker, pour jar of spaghetti sauce over their tops til covered
6

Cook on low heat for 8 hours or high for 4 hours
7

When done cooking add grated cheese over the tops of peppers and let cheese melt
8

Scarf em' down!