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STUFFED PEPPERS

STUFFED PEPPERS

6 medium green peppers
1 cup ground venison
½ cup chopped onion
1 garlic clove, minced
2 cups fresh tomatoes, chopped (or a 16-ounce can of tomatoes)
1 cup cooked long-grain rice
½ teaspoon Italian seasoning
1 teaspoon Worcestershire sauce
1 cup cheddar cheese, shredded

Cut tops off bell peppers; remove seeds and membrane. Scallop edges if desired. Sprinkle inside of cups with salt and pepper.

Brown venison, onion, and garlic. Stir in tomatoes, cooked rice, and seasonings. Add half of cheese. Stuff peppers and place in baking dish. Top with remaining cheese. Bake at 350 degrees for 20 minutes.

TIP: If you do not like your peppers crisp, precook peppers in boiling, salted water for about five minutes and drain well.

This same recipe can be used to stuff tomatoes. Use the pulp from tomatoes and add a little sugar and basil. Top tomatoes with buttered bread crumbs. Add water to baking dish.

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