Venison Stuffed Peppers

Ingredients

• 1 1/2 lbs ground venison
• 6 large green bell peppers
• 10 cups water
• 1 large can diced tomatoes, undrained
• 1/4 cup brown sugar, packed
• 2 cups cooked brown rice, white rice will work
• 3/4 cup seasoned bread crumbs
• 1 tbsp Worcestershire sauce
• 2 tsp Mrs. Dash seasoning
• 1/2 tsp black pepper

Instructions

Heat the water to boiling in a large pot.

Cut the top off each pepper. Save the top. Remove the seeds and membrane.

Cut a small slice off the bottom of the peppers to help them stand up if necessary. Do not cut a hole in the bottom!

Place the peppers in the boiling water for 3 - 5 minutes. Remove and drain.

While the peppers are cooking, mix the tomatoes and sugar together in a bowl.

In another bowl, mix the meat, rice, bread crumbs, sauce and seasonings together.

Stir 1 cup of the tomato mixture into the meat mixture.

Stuff the peppers equally with the meat mixture. Place the tops back on.

Arrange the peppers upright in a 13 x 9 baking dish and pour the rest of the tomato mixture around the peppers.

Bake at 350 degrees for 1 - 1 - hours or until the meat is no longer pink.

Serve and enjoy.