3 pablano peppers
1 can refried beans
1 lb. ground venison
1 pack taco seasoning
1-4 oz. pack Mexican cheese
4 oz. Troy Landry’s Cajun smoked sausage (diced)
Split the peppers and deseed and rub with olive oil-brown the venison and drain.
Add the taco seasoning, refried beans and sausage and mix well, pour mixture into each half of the peppers.
Place on grill and cook until peppers start to blister- approx. 10 min. sprinkle the cheese on top of the peppers and melt.
