Venison stuffed fiesta peppers

• 1 lb thawed ground venison
• 4 each bell pepper
• 2 cup cooked rice
• 1 packages taco seasoning
• 1/2 cup shredded cheese
• 2 clove pressed garlic
• 1/2 large yellow onion, chopped
• 1 each any brand jar of spaghetti sauce

1. Cook rice according to package instructions and set aside
2. Cut the tops off of bell peppers to form bowls, then de-vein centers.
3. Mix ground venison, chopped onion, pressed garlic, cooked rice, cheese, and taco seasoning in a large bowl
4. Add venison mixture to insides of pepper bowls
5. Place peppers into a slow cooker, pour jar of spaghetti sauce over their tops til covered
6. Cook on low heat for 8 hours or high for 4 hours
7. When done cooking add grated cheese over the tops of peppers and let cheese melt
8. Scarf em' down!

ground venison, bell pepper, rice, taco seasoning, shredded cheese, garlic, yellow onion, sauce

Taken from cookpad.com/us/recipes/351190-venison-stuffed-fiesta-peppers (may not work)