Venison pumpkin peppers
1 lb Venison ground meat
6 orange bell peppers
1 cup white rice
1 white onion
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon salt
1 teaspoon pepper
1/4 cup of olive oil
1 teaspoon oregano
1 cup of cheddar cheese (optional)
Hollow out bell peppers and remove seeds, and create jack o lantern faces with a paring knife, set aside (save tops)
Cook rice as suggested on bag (1 cup of rice to 2 cups of water, boil then simmer until soft) set aside
Place olive oil in fry pan and heat, add in diced onion and cook until onion is translucent (clear)
Add in venison ground meat (can substitute any ground meat) cook thoroughly constantly mixing to ensure all meat is cooking.
Add all dry ingredients to the meat and continue to cook until meat is brown and no pink color is showing.
Once meat is fully cooked remove from heat and let cool. Combine rice and meat mixture together tossing to create an even mixture. (If you are using cheese now you can add that into the mixture)
Place mixture into hollowed out peppers and bake at 350 degrees for approximately 30-45 minutes until pepper has softened.
Remove from oven, place stem (top) back on the peppers and serve with your favorite sauce.