Because we live in northern Michigan and venison is so popular I have made up several recipes using it. My family loves venison. I am sure you could switch it with any meat your family enjoys.
Ingredients:
1 pound sausage (I use venison/pork sausage), browned
Salt and pepper for browning sausage
2 Bell Peppers
Olive Oil
1 can diced tomatoes, drained (I use Ro-Tel Diced Tomatoes with Green Chilies)
1 can corn (I use southern style), drained
1 can black bean (drained and washed)
1 8oz can black olives
1 1/2 to 2 cup(s) thick cut parmesan cheese
Sour Cream (optional garnish)
Preparation:
Preheat the oven to 350°F and coat a shallow baking pan with nonstick spray.
I cut peppers in half rather than bowl cut but both ways work. Bake flesh or inside side up sprinked with olive oil for 15 mins.
While peppers are baking aka softening up; work on making filling.
Filling:
Mix browned sausage, tomatoes, corn, black beans and olives in skillet on med heat for 10 to 15 mins while peppers are baking.
Fill and Bake:
Pull peppers out of oven top/fill peppers with mixture. Adding cheese as you go leaving some to top the peppers before baking. You will have more filling then peppers; I fill dish up all around the peppers. The filling is the best part so bake it all up.
Bake for an additional 10 to 15 minutes, or until the peppers are tender when pierced with a knife and the cheese is melted and golden. Top with sour cream and enjoy.
Bake for an additional 10 to 15 minutes, or until the peppers are tender when pierced with a knife and the cheese is melted and golden. Top with sour cream and enjoy.
Makes 2 servings (2 halves each or 1 whole pepper) I eat one half with loads of the extra filling topped with sour cream and I like some heat so some franks on top.
