VENISON SAUSAGE STUFFED PEPPERS


• 4 large green bell peppers
• 1 large onion diced
• 1 cup long grain brown rice
• 2 teaspoons + 1 teaspoon olive oil
• 8 oz. venison sausage
• ½ teaspoon ground fennel
• ½ teaspoon oregano
• ½ cup grated parmesan cheese
• Salt and pepper to taste
• ¼ cup grated mozzarella cheese


Set the EGG for indirect cooking at 375°F/190°C. 

On the stove top, cook the long grain brown rice.

Trim bottom of bell peppers so they have a flat surface to stand on.            Cut off a fairly generous amount of the stem end of the peppers and remove seeds. Place hollowed-out peppers into the Big Green Egg Deep Dish Pizza and Baking Stone.

Remove stem from the pepper caps and trim off any white membrane then dice pepper caps and onion. 

In a Stir Fry & Paella Pan, sauté diced pepper and onion until they are soft but not brown. Remove from pan. Add sausage to pan and cook until brown. Add dried spices, onions and peppers; sauté to blend flavors. Add cooked rice and parmesan cheese; season with salt and pepper. Cook until warm.

Stuff mixture into peppers. Bake the peppers for 30 minutes. Top with       mozzarella cheese and bake about 10-15 minutes more until cheese is melted and lightly browned.