Deer Sausage and Yellow Rice Stuffed Bell Peppers

DEER SAUSAGE AND YELLOW RICE STUFFED BELL PEPPERS
1 lb. fresh loose deer sausage
1 (7-oz.) box Tony Chachere’s Yellow Rice
1 (11-oz.) can Mexicorn, drained
½ pint sliced mushrooms
1 c. chopped onion
4-6 bell peppers (varied colors, cut in half, blanched until slightly tender, drained, cooled)
Chopped green onions
Paprika
Salt, red/black pepper

1. Cut bell peppers in half, remove stem and seeds. Place in boiling water until tender, do not overcook. Drain and cool and set aside.
2. Cook rice according to package and add corn. Mix well. Set aside.
3. In large skillet, over medium heat, add chopped onion and deer sausage and cook until meat is browned and crumbled. Season with salt, red/black pepper.
4. Add mushrooms to meat mixture and cook another 3 minutes.
5. Add the rice/corn mixture to the meat mixture and heat through. Taste for seasoning.
6. Place a layer of the meat mixture in bottom of 9×11” baking dish.
7. Stuff pepper halves with meat mixture and place on top of meat mixture in baking dish.
8. Sprinkle top with green onions and paprika.
9. If not using right away, cover and place in refrigerator.
10. When ready to serve, remove from refrigerator and uncover. Let set at room temp for 15 minutes.
11. Place in 325 oven and heat until dish is hot.
    *Sometimes adding grated parmesan cheese or your favorite cheese on top adds a nice touch! If you do not have deer sausage, you can add your favorite type of ground chicken, turkey or beef or other types of sausage out of the casing.