This recipe is eye-catching and really easy to put together. Serve it with rice to make it extra filling, or serve it by itself to keep it Paleo.
I like to think of stuffed peppers as a tasty stir-fry all wrapped up in a pretty pepper package. Say that three times fast.
1 small onion, chopped
2 cloves of garlic, chopped
1 tbs EVOO
1 lb ground venison (or turkey)
1 cup of corn (or one can)
1 cup of chopped cilantro
1 tsp cumin
1 tsp chili powder
S&P to taste
5 or 6 bell peppers, tops cut cleanly off and insides removed
1. Preheat the oven to 350 degrees.
2. Saute the onion and garlic in EVOO. Mostly because I like to make these flavors a little milder because I'm not a huge fan of either. Feel free to skip this step.
3. Mix up EVERYTHING but the peppers. Put the peppers on a cookie sheet and stuff each pepper to the top of the cut. Mine kept falling over so I used toothpicks to hold them in formation. Put the tops on and bake for an hour.