You may also like
Categories:Viewed: 80 - Published at: 3 years ago
Ingredients
- 1 lb thawed ground venison
- 4 each bell pepper
- 2 cup cooked rice
- 1 packages taco seasoning
- 1/2 cup shredded cheese
- 2 clove pressed garlic
- 1/2 large yellow onion, chopped
- 1 each any brand jar of spaghetti sauce
Method
- Cook rice according to package instructions and set aside
- Cut the tops off of bell peppers to form bowls, then de-vein centers.
- Mix ground venison, chopped onion, pressed garlic, cooked rice, cheese, and taco seasoning in a large bowl
- Add venison mixture to insides of pepper bowls
- Place peppers into a slow cooker, pour jar of spaghetti sauce over their tops til covered
- Cook on low heat for 8 hours or high for 4 hours
- When done cooking add grated cheese over the tops of peppers and let cheese melt
- Scarf em' down!
