Ingredients:

  • 6 large bell peppers
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1 lb ground venison
  • 1 tbsp olive oil
  • 1 medium yellow onion
  • 3 cloves garlic
  • 2 cups cooked white rice
  • 1 can (14.5 oz) diced tomatoes, drained
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried oregano
  • 1/2 tsp black pepper
  • 1 cup shredded sharp cheddar cheese

Instructions:

  1. Preheat oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Brush the insides and outsides with olive oil and sprinkle with salt. Place them upright in a baking dish and pre-bake for 10 minutes.
  2. Heat 1 tbsp of oil or butter in a skillet over medium-high heat. Add the ground venison and brown until no longer pink. Stir in the diced onion and garlic, sautéing for 5 minutes until translucent.
  3. Stir in the cooked rice, drained tomatoes, Worcestershire sauce, oregano, and black pepper. Fold in half of the shredded cheese until melted.
  4. Spoon the venison mixture generously into each pre-baked pepper, pressing down slightly to pack it tight. Top each pepper with the remaining shredded cheese.
  5. Cover the dish loosely with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes until the cheese is bubbling and edges are slightly charred.