Italian Stuffed Peppers

I love a meal that is cooked within its own convenient package.  When its this easy, and this delicious, you can’t go wrong!

Ingredients (serves 4-8)

1 lb deer burger

1/2 lb pork sausage

8 bell peppers

6 medium tomatoes diced

4 oz can of mushrooms

1 small onion diced

3 Tbls minced garlic

1/2 tsp salt

1/2 tsp black pepper

2 tsp of basil

2 tsp of oregano

1 cup of rice

14.5 oz can of tomato sauce (divided)

Mozzarella Cheese

Parsley Flakes

Water

Directions

Preheat oven to 375°F

Cook the rice and set aside.

Dice the onion and add it to a large deep skillet.  Add the venison burger and pork sausage to brown with the onions.  Stir often.  Add the minced garlic, salt, pepper, basil, and oregano.

Once the meat has cooked, remove and pour the contents of the skillet into a large mixing bowl.  Add the rice, mushrooms, approximately 1/2 the can of tomato sauce, and diced tomatoes.  Mix thoroughly.

Hollow out the bell peppers by cutting the top out and removing the seeds and inner walls.  Stuff each pepper with the meat mixture until level with the rim of the pepper.  Add a tablespoon of tomato sauce over the top of each pepper and place into a large baking dish.  Add a skim of water to the bottom of the dish.  Cover and bake for 45 min.

After 45 min, remove the cover and top each pepper with mozzarella cheese and sprinkle of parsley flakes.  Return to the oven, uncovered, for another 10 min.

Remove, serve, and enjoy!

  • Randy

 

 

 

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