Cut off the tops of peppers and remove seeds.

In a large pot of boiling water, cook peppers 5 to 8 minutes. Remove from water, drain and let cool slightly.

In a cast-iron skillet cook onion until translucent. Add ground venison and salt. Cook thoroughly and drain if needed.

Stir in tomatoes, cooked rice, and shredded cheese.

Once peppers are cool enough to handle, stuff with meat filling. Sprinkle tops with extra cheese, if desired.

Bake uncovered for 20 minutes until heated through.