Stuffed Bell Pepper Recipe
6 large green peppers
1 lb ground venison
1⁄2 cup onion, Chopped
1 (16 ounce) can tomatoes, diced plus 1 16ounce can of tomato sauce
3/4 cup long grain rice
1⁄2 cup water
1 teaspoon salt
3 teaspoons Worcestershire sauce (Lea & Perrins)
1 cup cheddar cheese, Shredded (about 4 ounces)
Optional: hot sauce, and mushrooms
DIRECTIONS
Cut tops from green peppers; discard seeds and membranes.
Chop enough of the tops to make 1/4 cup, set aside.
Cook the whole green peppers, uncovered in boiling water for about 5 minutes; invert to drain well.
Sprinkle insides of peppers lightly with salt. In a skillet cook ground meat, onion and 1/4 cup chopped pepper till meat is browned and vegetables are tender.
Drain off excess fat. Add undrained tomatoes, uncooked rice, water, salt, Worcestershire, and a dash of pepper.
Bring to boiling, reduce heat. Cover and simmer about 20 minutes or till rice is tender.
Stir in cheese. Stuff peppers with meat mixture. Place in a 10x6x2 baking dish.
Optional: Add cheese on top of stuffed peppers.
Bake, covered in a 350 degree oven for 30 minutes.
Stuffed Bell Peppers
- Dkhargroves
- 6 Point
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- Joined: Sun Jan 10, 2016 11:24 am
- Location: Lowndes/Autauga WMA