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.

Southwest Bear Steak

By Lorelie Scorzafava

Nothing says summer like a grilled steak. This bear steak is marinated with an aggressive marinade that will not only add flavors of the southwest but will tenderize whatever steak you choose to use.

Jalapeno-Stuffed Bear Burger

By Dante Zuniga-West

It’s a little known fact there are few things in this world that are better than a nice big burger, and the best burgers are made with bear. Here’s a simple, no-nonsense recipe for a spicy and delicious bear burger that is just as good in the cold of winter as it is on the summertime BBQ grill.