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Ingredients
6-8 Green Peppers
FILLING:
2 lbs ground venison
1 cup grated Italian cheese (I grate my own)
1 cup seasoned bread crumbs
2 eggs
1 tsp. Salt
1/2 tsp. Pepper
2 tsp. grated nutmeg (I use whole nutmeg and gate my own)
1 cup milk (approximate)
SAUCE:
1 8 oz. can tomato sauce
1 14&1/2 oz. can diced tomatoes
dash of Italian seasoning
Directions
Slice tops off peppers, discard seeds and stems. Rinse and drain peppers. Chop pepper portions left from the tops Mix the Filling ingredients and fill the hollow peppers (Any extra filling can be shaped into meatballs) Spray a large fry pan with cooking spray and add a small amount of olive oil Brown peppers on top and all sides (brown meatballs - if any) Place into a deep ovenproof casserole or pan Add chopped pepper pieces to fry pan and brown Add tomato sauce and diced tomatoes to deglaze the frying pan Pour pepper pieces and tomatoes over stuffed peppers (and meatballs) Bake 1 & 1/2 hours at 350 Serve with rice and salad
Submitted by Margaret McSharry
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