As seen in the March/April 2014 issue of Bear Hunting Magazine

Nothing says comfort food better than a stuffed pepper swimming in rich tomato sauce. These peppers can be baked in an oven or finished in a slow-cooker if you prefer. If you are short on time, cut the pepper in half vertically (through the stem), remove seeds and any white membrane and blanch for three minutes in salted, boiling water. Then cool them quickly in ice water and drain well upside down. This recipe makes a large amount 16 peppers, I always make a big batch because they are great reheated and they also freeze well. 

Ingredients

2 - lbs. ground bear burger
½-1 - lbs. ground pork (at butchering time we have our bear burger mixed with 20% pork fat, if you do not you can add a pound of ground pork)
1 - cup cooked long grain rice, brown or white
8 - large green Bell peppers
2 - lbs. ground bear burger
½-1 - lbs. ground pork (at butchering time we have our bear burger mixed with 20% pork fat, if you do not you can add a pound of ground pork)
1 - cup cooked long grain rice, brown or white
8 - large green Bell peppers
1 - 14.5 oz. can stewed tomatoes
2 - 29 oz. cans tomato sauce
2 - eggs
½ - cup milk
4 - tablespoons Worcestershire sauce
1 - medium onion,.finely chopped
1 - shallot,.finely minced
1 - tbsp. garlic, finely minced
Salt and pepper to taste
Bacon strips cut in half (for garnish)
Ketchup or barbecue sauce (for garnish)

Directions:

Preheat oven to 350 degrees F (175 degrees C).

Place the rice and water in a saucepan, and bring to a boil. Re­duce heat, cover, and cook 20 minutes. Prepare peppers, cut in half, top
to bottom, remove and discard, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward, or pre-boil them for three minutes, cool quickly, drain and then arrange in baking dish. If using a slow cooker arrange one layer at a time in bottom of cooker, add another layer on top if needed. In a bowl, mix the ground bear burger, ground pork, cooked rice, eggs, milk, 1-1/2 cups tomato sauce (reserving the rest), Worcestershire sauce, onion, shallot, garlic, salt, and pepper. Mix well, hands work best! Spoon an equal amount of the mixture into each hollowed pepper. Puree the remaining tomato sauce and stewed tomatoes in a blender and pour over the stuffed peppers. Arrange a half strip of bacon over each pepper, add a drizzle of ketchup or barbecue sauce and cover with foil. Bake for 1-1/2 hours until completely cooked. Uncover for last 30 minutes to crisp bacon.

Slow cookers arrange the pepper in layers as needed add bacon and ketchup, then pour tomato sauce mixture over all. Set slow cooker on high for 5 hours or low for 10.