Thread: Venison Stuffed Peppers (from another site)

Ingredients: 1 lb ground venison, 1 tbsp oil, 1/2 medium onion, diced, 1/2 cup celery, diced, 3 cloves garlic, minced, 1 14.5 oz can stewed tomatoes, 1/2 cup beef stock, 2 tsps dried basil, 1/2 tsp pepper, 1/2 cup grated parmesan cheese, 6 green bell peppers.

Directions: In a large skillet, brown the venison, in the oil over medium heat. Add the celery, onions and garlic, and brown them, as well. Drain the tomatoes, setting aside the liquid for later, and add the tomatoes to the meat mixture. Add the stock, basil and pepper, and stir. Let the mixture simmer on low, uncovered, until all the excess liquid has been absorbed. Stir half the parmesan cheese into the meat and remove from heat.

Pre-heat oven to 375F. Cut off the top of the peppers and discard along with the seeds and cores. Set the peppers into a deep covered baking dish and fill with meat mixture. Top with remaining parmesan cheese. Pour the reserved tomato liquid into the bottom of the baking dish. Cover and bake for 45-50 minutes, or until peppers are tender. Half way through cooking spoon sauce over the peppers. Serve over hot cooked rice.

I hate you......making me hungry!

I saw a similar recipe on Babe Winkleman's show when his wife Kris does the kitchen segment. YUM!

Originally Posted by GobbleAndGrunt78

I hate you......making me hungry!

I saw a similar recipe on Babe Winkleman's show when his wife Kris does the kitchen segment. YUM!

I was getting hungry reading and posting them, so I went out and treated myself to a huge dinner--even had a beer. They all sound pretty good.