~ 1 pound ground venison
~ 4 large RED bell peppers (red peppers retain their color & sweetness when baked)
~ 1 1/2 cups tortilla or corn chips
~ 1 can (2 1/4 oz) sliced ripe olives, drained
~ 1 can (8 oz) tomato sauce
~ 1 medium onion, chopped
~ 1 cup water
~ 1/3 cup grated parmesan cheese
~ 2 cloves garlic, mined or mashed
~ 1 tbsp chile powder
~ 1 tsp salt
~ 1/2 tsp ground cumin
~ 1/2 tsp oregano leaves
Cut the peppers in half lengthwise, discard seeds and stems. Arrange, hollow side up, in a 9 x 13 shallow casserole or baking pan.
Cook the venison, onion, garlic, cumin, oregano, salt, and chile powder in a frying pan over medium heat until meat is done. Stir frequently, breaking the meat into small pieces.
Break chips into small pieces and mix into the meat with the olives.
Spoon mixture evenly into pepper shells, then pour tomato sauce evenly over top and sprinkle each with cheese.
Pour water around peppers and bake, uncovered, in a 350 degree oven for 30 minutes or until peppers are tender when pierced.
Serve & Enjoy!