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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	254.61 Kcal (1066 kJ)
Calories from fat	85.97 Kcal
		% Daily Value*
Total Fat	9.55g	15%
Cholesterol	17.89mg	6%
Sodium	371.47mg	15%
Potassium	389.34mg	8%
Total Carbs	18.22g	6%
Sugars	7.2g	29%
Dietary Fiber	3.2g	13%
Protein	21.91g	44%
Vitamin C	117.9mg	197%
Iron	3mg	17%
Calcium	67.2mg	7%

Amount Per 100 g
Calories	92.5 Kcal (387 kJ)
Calories from fat	31.23 Kcal
		% Daily Value*
Total Fat	3.47g	15%
Cholesterol	6.5mg	6%
Sodium	134.95mg	15%
Potassium	141.45mg	8%
Total Carbs	6.62g	6%
Sugars	2.62g	29%
Dietary Fiber	1.16g	13%
Protein	7.96g	44%
Vitamin C	42.8mg	197%
Iron	1.1mg	17%
Calcium	24.4mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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