Ingredients:

  • 4 large Bell Peppers (Red, Orange, or Yellow), tops removed and seeded
  • 1 tbsp olive oil
  • 0.5 tsp kosher salt
  • 1 lb ground venison
  • 1 tbsp avocado oil
  • 1 cup cooked white rice
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 0.5 tsp cumin
  • 14.5 oz fire-roasted diced tomatoes, drained
  • 1 cup sharp cheddar cheese, shredded

Instructions:

  1. Preheat oven to 400°F (200°C). Rub the outsides of the bell peppers with olive oil and salt. Place upright in a baking dish and bake for 15 minutes to par-roast.
  2. Heat avocado oil in a large cast iron skillet over medium-high heat. Add ground venison and cook for 5 to 7 minutes until browned and no longer pink.
  3. Push the meat to one side of the pan and add the diced yellow onion. Sauté for 3 to 4 minutes until the onion is translucent and soft. Stir in the minced garlic, smoked paprika, oregano, and cumin, cooking for just 1 minute until you can smell the spices.
  4. Pour in the drained fire roasted tomatoes and the cooked white rice. Stir everything together and cook for 2 minutes until the mixture is heated through and well combined.
  5. Remove the par roasted peppers from the oven. Carefully spoon the meat and rice mixture into each pepper, packing it down gently with the back of the spoon.
  6. Top each pepper with 1/4 cup of the shredded sharp cheddar cheese. Return the dish to the oven and bake for 15 to 20 minutes until the cheese is bubbly and starting to brown in spots.
  7. Let the peppers sit in the baking dish for 5 minutes before serving. This allows the juices to settle so the filling doesn't crumble when you cut into it.