Venison Stuffed Patty Pan

• 2 pattypan squash
• 13 cup rice (uncooked)
• 12 lb ground venison
• 14 cup yellow bell pepper
• 14 cup orange bell pepper
• 14 cup onion
• salt
• pepper
• Tony Chachere's Seasoning

1. cut the stem off of the patty pan squash and place upside down in 1/2" of water in a casserole dish.
2. Cook for 1/2 hour in a 350 degree oven (till slightly tender but not soft).
3. While the squash is baking, cook 1/3 cup of rice.
4. brown ground venison adding seasonings to taste.
5. add bell peppers and onion to venison and sautee about 4 minutes.
6. Remove squash from the oven, scoop out the meaty part of the squash discarding the seeds.
7. Combine the rice, venison, peppers, onions and squash.
8. Add 2/3 cup water and simmer till reduced and the squash is tender, about 10 minutes.
9. Fill Patty Pan with mixture, top with shredded cheese and bake for 15 minutes in a 400 degree oven.

rice, ground venison, yellow bell pepper, orange bell pepper, onion, salt, pepper, chachere

Taken from www.food.com/recipe/venison-stuffed-patty-pan-177298 (may not work)