Venison Stuffed Peppers
INGREDIENTS:
- 1 package Force of Nature Ground Venison
- 1 tbsp extra virgin olive oil
- 1 large, yellow onion, diced
- 4 garlic cloves, minced
- 1 tbsp salt
- 1/2 tsp pepper
- 1/2 tsp Basil
- 1/2 tsp Oregano
- 1/2 tsp Rosemary
- ½ tsp Thyme
- 2 tbsp red wine vinegar
- 2 cups cooked rice (white or brown)
- 1 (15 oz.) can of tomato sauce
- 4 bell peppers
PREPARATION:
- Preheat the oven to 375 degrees
- Under medium heat, heat up the extra virgin olive oil in a large skillet.
- When the oil is hot, add in the diced onion and stir until translucent.
- Add in the Force of Nature ground Venison to the skillet and stir and cook until the meat is brown on all sides (roughly 6-8 minutes).
- Add in the seasonings Reduce the heat and add in the red wine, tomato sauce, and rice to the skillet and let simmer for 10 minutes or until the mixture comes fully comes together.
- Remove the contents of the skillet into a clean bowl and set aside.
- Using a knife, cut the top off of 4 peppers and remove the seeds and stem of the pepper in the process and place in a oven safe container.
- Reincorporate the meat inside of each pepper and place them in the oven.
- Bake the peppers and meat mixture in the oven for 25 minutes or until the peppers are cooked through and soft.
- Remove the peppers from the oven and top with shredded cheese (we like organic valley).
- Place the peppers back in the oven for 2 minutes.
- Remove from the oven and enjoy!
