Venison Stuffed Poblano Peppers

[G8ORB8]

This was dinner tonight and it was great paired with an avocado, tomato and red onion salad with orange and lime dressing. Easy to make and quick.

4 Poblano Peppers, halved and seeded
1 lb. Ground Venison
1/4 C. Red Bell Pepper
1/2 C. Yellow Onion
2 T. Jalapeno Pepper, minced
1 T. Chili Powder
1/4 t. Garlic Powder
Salt & Pepper, to taste
1 can Medium Enchilada Sauce
1 C. Cheddar Cheese, grated

Brown the venison in a little bacon grease then add the bell pepper, onion and jalapeno. Continue to cook until the vegetables are tender. Season with chili powder, garlic and salt & pepper. Stuff the pepper halves with the meat mixture and place in a Pyrex baking dish. Cover stuffed peppers with the enchilada sauce and top with grated cheese. Bake in a 350 degree oven for 30 minutes. Serves 6-8.

[Bulldogmikey]

If I could still breathe ....in a NY second! Now.....I am afraid it would "take my breathe away".

Mike

[turkey stew]

Sounds like a fine, hot dinner! I love hot and spicey food!

[Bulldogmikey]

Dang that looks so good!!!!!!!!!!!Preston, you know it's a sin to cause your brother to stumble?   

Mike

[J R Hunt Camp]

... now that's a happenin' dish right there - the salad sounds like a perfect compliment ...

Hey Mike P - we need a "print function" on these type post ...

[G8ORB8]

Mike,

This is not very spicy dish at all. The poblano is in line with a bell pepper in taste. The little bit of jalapeno can be omitted, but adds a lot of flavor. You can also use a mild enchilada sauce. Give it a try!