BELL PEPPERS STUFFED WITH VENISON
1 pound of ground venison
¼ pound of ground pork
½ cup cooked rice
2 garlic cloves, minced
¼ cup finely chopped onions
½ teaspoon garlic salt
¼ teaspoon salt
¼ teaspoon pepper
2 eggs
5 to 6 medium green bell peppers
2 cups tomato sauce
1 bay leaf
Mix venison, pork, rice, garlic, onion, salts, pepper and eggs in a bowl. Cut off the tops of the peppers and set aside. Clean out the seeds carefully. Stuff meat mixture into peppers and replace tops. Place in a dutch oven and add tomato sauce and bay leaf. Cover and bring to a boil. Simmer on low for about 1 hour. Add water as necessary if liquid gets low. Remove and serve hot. Serves 5 to 6
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