Taco Stuffed Mini Peppers

• 1 pound mini sweet peppers (20-30) or 4 large 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. Preheat the oven to 375 degrees.
2. Line a large baking sheet with parchment paper.
3. Cut the peppers in half lengthwise and remove the stems. 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. Heat the olive oil in a large skillet over medium-high heat. Add the chili powder cumin, garlic powder, pepper, and remaining 1/2 tsp salt in a small dish and stir together. Add the meat and the spices to the hot pan and brown the meat.  Break it apart into small pieces until it is cooked through, 4-5 minutes.
6. 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. With a small tasting spoon, mound the filling into the baked pepper halves. Sprinkle the remaining cheese over the top.
9. Bake uncovered for 25 to 35 minutes, until the peppers are tender and the cheese is melted.
10. Sprinkle with the fresh cilantro and Frank’s hot sauce.
11. Transfer to a serving plate. Serve hot.