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Buck-Stuffed Peppers: Submitted by: Buck-Stuffed Peppers | Date Added: 24 Aug 2016
Listed in: Baking

1 pound ground venison
2 1/2 cups herb-seasoned stuffing mix
1 tablespoon butter, melted
1 medium onion, chopped
14.5 ounces whole peeled tomatoes, chopped
8 ounces whole kernel corn, drained
2 green bell peppers, quartered length-wise

Cooking Instructions

Prepare the stuffing mix according to the instructions on the package.
In a medium box, mix a 1/4 cup of stuffing with the melted butter.
In a large skillet over medium-high heat, sauté the onions.
Add ground venison and brown, while breaking it into small pieces as it cooks. Drain fat, if any.
Stir tomatoes and corn into the skillet, then add remaining stuffing mix.
In a 2-quart baking dish, arrange the bell peppers cut-side up.
Spoon the venison mixture over the peppers and cover the dish with aluminum foil.
Bake at 400 degrees for 25 minutes until tops are golden brown.

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