Jane'S Venison Stuffed Peppers

• eight peppers, preferably red and yellow because they are a little sweeter
• 2 pounds ground venison
• 1 onions
• 1 cup cooked rice
• 1-2 cups shredded cheddar cheese (I will substitute 3/4 cup reggiano)
• 1 large can crushed tomatoes

1. Par boil the peppers to just fork tender and cool on wax paper or foil.
2. Brown the chopped meat with the onion that you chopped/diced until no pink then drain any fat (you will be surprised how little fat with venison)
3. Combine the meat mixture with the rice, crushed tomatoes, cheddar cheese (keep some cheese to sprinkle on top to finish dish)
4. Salt and pepper to taste. Use tablespoon to spoon into peppers, then sprinkle cheese on top.
5. Cover with foil and bake at 350 for 45 mins, take off foil and bake additional ten minutes for cheese to melt.

eight peppers, ground venison, onions, rice, cheddar cheese, tomatoes

Taken from www.epicurious.com/recipes/member/views/janes-venison-stuffed-peppers-50105483 (may not work)