Elfie’s Venison Stuffed Peppers 2

by Thomas Ellefson
(Wisconsin)

1 Lb. Ground Venison


4 Green Peppers

1 Onion Diced

Salt And Pepper

1 1/2 Cups Rice Cooked

Taco Seasoning

1 Can Refried Beans

3 Cups Cheddar Cheese

Salsa

Wash And core Peppers And Set Aside.

Season With salt and Pepper Then Brown Venison and Onion In Large Skillet.

When Meat is Browning, Cook Rice In Small Pot.

When meat Is browned, Add Taco Seasoning, Refried Beans and Just Enough Water To Dissolve Seasoning.

When Heated Through Add Rice And simmer Until Thick.

Place Peppers in A Meatloaf Pan And Spoon In Mixture.

Filling About Half The Pepper Then Sprinkle About 1/4 Inch With Cheddar Cheese.

Now finish Stuffing Any Excess Place Around Bottom Of Peppers.

Sprinkle Peppers With Remaining Cheese.

Bake In Oven At 300 Degrees For 1 Hour.

Watch So Cheese Don’t Burn, Cover With Your Favorite salsa.

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