Stuffed Peppers

Stuffed Peppers


6 large bell peppers

1lb ground venison

1 medium onion chopped

1 16oz tomato sauce

6 cloves garlic chopped fine

1 ½ c cooked rice

1 t salt

1 c shredded mozzarella


1)      Cut pepper tops, remove insides and rinse.

2)      Cook peppers in boiling water 5 minutes and drain.

3)      Cook meat and onion until browned, drain . Stir in remaining ingredients and ½ of the tomato sauce, cook until hot

4)      Heat roaster to 350*

5)      Stuff peppers, stand upright in the ungreased roaster , pour remaining tomato sauce over pepper tops ( I can only get 4 peppers into the roaster at once- you can either cook the rest later, or use an oven and a pan large enough to cook them.

6)      Place lid on roaster and cook 45 minutes.  Uncover and bake another  15 minutes or until peppers are tender  Sprinkle with cheese.

7)      Let stand a few minutes before serving



Serves 4 – 6 people


*Using a slow cooker on the high setting works great, too!

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With a lifetime of experience in the outdoors, one of my biggest joys is to share my passion for adventure with others. After spending decades in suits and buildings, I found a way to combine the office and the outdoors in a way that optimizes positive results. There is a clearly defined correlation between nature, sensory contact, and high impact performance.

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