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Meat Stuffed Peppers
8 green peppers 1 small onions, chopped
1 1/2 cups cooked rice 1 pound ground venison
2 Tbs olive (or other) oil 4 medium tomatoes
1/4-1/2 tsp pepper (to taste) 1/4 tsp onion powder
1/4 tsp garlic powder 1/8 tsp ground fennel
buttered bread crumbs 2 Tbs water

Directions

Wash peppers, then cut in half and remove seeds and membranes.  Parboil peppers for 5 to 6 minutes; drain.  Place in flat baking dish.  Brown onion and meat in hot oil; add tomatoes, rice and seasonings.  Divide mixture into pepper halves.  Bake for 45 minutes at 350º degrees.  During the last 20 minutes of baking pour soup over mixture. 

Yield 8 servings.