1 pound ground beef or venison
1 cup cooked wild or white rice
½ cup chopped onion
½ tablespoon minced garlic
1 28 ounce can crushed tomatoes
½ teaspoon salt
½ teaspoon pepper
shredded mozzarella to top
If you are cooking with wild rice for this recipe I recommend starting the rice ahead of time. Follow the directions listed on the package but allow extra time and water for cooking. ( I typically make the entire bag and freeze extra rice to use at a later date )
In large pan brown ground beef or venison, onion and garlic.
While browning beef/venison start cutting the tops and insides out of the green peppers. Place in deep casserole dish with lid to ensure you have enough room for each pepper before filling( if you do not have a lid use aluminum foil)
In large mixing bowl combine meat, rice, crushed tomatoes, salt and pepper.
Then fill each green pepper with sauce and place back into casserole dish. Fill bottom of each dish with 1/2 inch water.
Cover and bake a 350° for 30 to 40 minutes or until green peppers are easily punctured with fork. Top with mozzarella cheese.