Taco Stuffed Mini Peppers

• 1 pound mini sweet peppers (20-30) or 8 regular bell peppers (red, orange, and yellow)
• 1 tsp kosher salt
• 1 tsp extra virgin olive oil
• 1 pound deer meat or ground beef
• 1 tbs chili powder
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1/4 black pepper
• 1 15-oz can of diced tomatoes and green chiles in their juices
• 1 cup (4 oz) of shredded pepper Jack cheese
• 2 tbs fresh cilantro, finely chopped
• Frank’s Hot Sauce (optional)

Directions:

1. Place racks in the upper and middle part of your oven and preheat the oven to 375 degrees.
2. Line two large baking sheets with parchment paper.
3. Cut the peppers in half lengthwise (leave the stems on). With the tip of a small spoon or your fingers, remove the seeds and membranes.
4. Place the halved peppers on the baking sheets and sprinkle with 1/2 tsp kosher salt.
5. Bake for 15 minutes (until the peppers are slightly tender but not mushy). Switch the pans halfway through.
6. While the peppers cook, add the meat, chili powder cumin, garlic powder, pepper, and remaining 1/2 tsp salt to a pan and brown the meat.  Break it apart into small pieces until it is cooked through, 4-5 minutes. Add the diced tomatoes and green chiles.  Increase the heat to high and continue cooking until most of the liquid has cooked off, 4-5 minutes.
7. Remove from the heat and stir in half of the cheese.
8. Remove the peppers from the oven.
9. With a small tasting spoon, mound the filling into the baked pepper halves. Sprinkle the remaining cheese over the top. Return the pans to the oven and bake for 5 minutes, until the cheese is melted.
10. Sprinkle with the fresh cilantro and Frank’s hot sauce.
11. Let cool slightly, then transfer to a serving plate. Serve hot or at room temperature.