Not just your "stupid meatloaf!"

No, this isn't a salad, lol.  Woman can't live on salads alone, right?  I love deer meat.  I don't hunt, so I don't get it often.  My bff Tina handed me a pack of ground deer meat when I left her house the other day.  I knew exactly what I wanted to make with it!  Stuffed bell peppers!  Or, as Natalie refers to it, Just stupid meatloaf in a pepper!  Nope.  She's not a fan.  The only reason she likes for me to make it is because I let her chop up the veggies, hehehe.  Anyway, fan or not, it was tasty!  And super healthy!  If you don't have venison, ground beef or turkey will work just fine.  :)  If you don't like what I put in mine, mix it up and make it your own!  Now.  Let's get cooking!

(Not a great photo, but there's only so much you can do with a cell phone.)

Ingredients (for 4 small portions).

1 4 sectioned bell pepper

1 c raw, ground deer meat

1 T chopped onion

1 T chopped mushroom

1 T chopped black olive

1/4 c chopped spinach

season salt

ketchup

brown mustard

2 T whole cooking oats

1 egg

In a saucepan, I sauteed about a Tbs each of onion, finely chopped mushroom stems (I had leftover from making stuffed mushrooms the night before), finely chopped black olives (Natalie is GREAT at doing the finely chopped thing.), about a 1/4 cup chopped spinach, and a sprinkling of seasoned salt.  While that sauteed, I mixed 1 cup of raw, ground venison with 1 farm fresh egg, a squirt of ketchup, a squirt of brown mustard, and 2 Tbs of whole cooking oats.  When the veggie mixture was cooked, I let it cool.  If you put it in hot, the egg will begin to cook.  Not very good unless you like chunks of egg in your meatloaf.  I bought a pepper that had 4 segments, and cut it into the four segments.  If you cut it carefully, it makes 4 perfect little bowls to hold that yummy, meaty goodness!  Lightly stir the veggie mixture into the meat mixture.  Then gently scoop it into the pepper bowls.  Try not to mash it in there too hard or the meatloaf mixture is the consistency of a brick.  You want it to stay light and crumbly.  Arrange the peppers in a baking dish (I used a glass pie pan).  Put enough water in the pan to cover the bottom.  Bake on 350* F until the meat is cooked all the way through.  I think mine cooked about 45 minutes.

Enjoy!