Stuffed Bell Peppers


Classifications: Venison

Qty Measure Ingredient


6 bell peppers

1 pound ground venison

1/3 cup onion, chopped

1/2 teaspoon salt

dash pepper

1/2 teaspoon garlic powder, more or less

1 1 pound can tomatoes

1/2 cup water

1/2 cup rice

1 teaspoon Worcestershire sauce

Instructions: Cut tops of bell peppers; remove seeds and membrane.

Precook bell peppers in boiling salted water about 5 minutes; drain. Sprinkle inside of cups generously with salt.

Cook ground venison and onion till meat is lightly browned.

Season with salt, pepper and garlic powder.

Add tomatoes, water, rice and Worcestershire sauce.

Cover and simmer till rice is tender, about 15 minutes.

Stuff peppers; stand upright in baking dish.

Bake, uncovered, at 350*F for 20-25 minutes.



Background: Recipe by: Bill and Nellwyn Grilliette

Serves: 6

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