Venison Stuffed Red Bell Peppers - cooking recipe

Ingredients

6 red sweet peppers
1 1/2 lbs venison, doe is prefered as it is not as strong as buck (not as many hormones in the meat)
1 teaspoon kosher salt (yes kosher don't cheapen up now)
1/2 cup fat-free half-and-half (sorry I have a heart condition and must eat low fat low cholesterol)
1/2 cup fat free sour cream
1/4 cup olive oil (Doc says I can use this stuff)
french taco seasoning mix
french chili seasoning mix
1/4 cup your favorite salsa
kraft four-cheese Mexican blend cheese
2 garlic cloves
3 shallots
1/2 cup cabernet sauvignon wine

Preparation

Clean out the peppers of the seeds and the white stuff.
(cut about 1 inch out around the stem in a circle and lift out the bulk of the seeds with the stem. Use a spoon to remove the rest of the white stuff. Seeds can be removed by shaking pepper in upside down position.) place the olice oil,shallots and the garlic in large fry pan saute until the soft.
Add in the venison and brown.
Add the 1/2 of the chili mix and 1/2 of the taco mix (save the rest till next time) Add the sour cream, the half and half, salsa, salt, and the cabernet.
Stir and simmer till thickened (like real thick veg. beef stew).
Place the venison mixture in the cleaned peppers.
For the ones with a good heart in the family.
Fill a Pepper 1/2 full with the mixture and top with some cheese (as much or as little as you like) then finish filling the pepper Place stuffed peppers in the oven at 350 for about 30-45 minutes.