Ingredients
1 pound of ground venison (easily found in south texas)
1/2 pound of mild italian sausage
1 small sweet onion, chopped
1 tablespoon of minced garlic
1 teaspoon of herbs de provénce
3 big handfuls of baby spinach leaves
6-8 green pepper “cups”, tops removed and cored
1 cup of shredded mozzarella
1 small can of diced tomatoes
olive oil
kosher salt and pepper for seasoning
large dutch oven (similar to le creuset)
Preparation
