Ingredients:

  • 6 large bell peppers
  • 1 tbsp extra virgin olive oil
  • 0.5 tsp sea salt
  • 1 lb ground venison
  • 1 cup long-grain white rice, cooked and cooled
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 15 oz tomato sauce, divided
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 0.5 tsp black pepper
  • 1.5 cups sharp cheddar cheese, shredded
  • Fresh parsley, chopped for garnish

Instructions:

  1. Preheat your oven to 375°F (190°C). Slice the tops off the peppers and remove the ribs and seeds.
  2. Stand the peppers upright in a 9x13 inch baking dish. Rub the outsides with olive oil and a pinch of salt. Bake the empty peppers for 15 minutes to set the structure.
  3. While peppers roast, heat a large skillet over medium-high heat. Add the ground venison and sear until deeply browned and caramelized.
  4. Add the diced yellow onion and minced garlic to the skillet. Sauté until the onion is translucent.
  5. In a large mixing bowl, combine the seared venison mixture, cooked rice, half of the tomato sauce, Worcestershire sauce, smoked paprika, oregano, and black pepper. Mix thoroughly.
  6. Remove the peppers from the oven. Fill each pepper generously with the venison and rice mixture.
  7. Top each pepper with the remaining tomato sauce and a generous portion of shredded cheddar cheese.
  8. Return the dish to the oven and bake for an additional 25-30 minutes until the peppers are tender-crisp and the cheese is bubbly and golden.
  9. Garnish with fresh chopped parsley and serve warm.