Any other ground game meat can be substituted for the venison in this recipe. This makes heaping pepper boats. If you are serving these as appetizers, add 1 more pepper to the recipe.

• Preheat oven to 350°F. Prepare couscous according to package directions. Place in a large bowl.

• Stem, seed, and halve bell peppers. Place the peppers skin-side down on a baking tray.

• Sauté venison and onion until meat is browned and onion is soft. Add spicy tomato juice and heat until bubbling. Pour mixture into the bowl of couscous. Add 8 ounces of the feta, olives, parsley, and seasoned pepper, stirring to combine well. Divide mixture into sixths and fill each pepper half. Top with the remaining crumbled feta cheese.

• Bake for about 20 to 30 minutes. Serve as an appetizer or as a main course.