Stuffed Bell Peppers

I really love this dish. This time it was more unusual than I normally make it. This time it was made with Elk, which is an extremely lean meat. I usually use ground turkey meat, and it is what I still prefer but when someone gave us Elk meat to try I thought I'd use it on this dish. If you like a comfort meal that will give you some leftovers for the week, make this dish.

Ingredients

• 6 large bell peppers (I prefer red or yellow)
• 1 lb ground turkey (but you can use a pound of any ground meat you prefer)
• 1/2 onion chopped
• 1 cup cooked rice
• 1 teaspoon salt
• 1 clove garlic, minced
• 1 can (15 ounce) tomato sauce
• 3/4 shredded mozzarella cheese

Directions

1. Cut thin slice from stem end of each bell pepper. Remove seeds and membranes, rinse peppers. Cook peppers in enough boiling water to cover about 5 minutes, drain.
2. Cook turkey and onion over medium heat 8-10 minutes, stirring occasionally until turkey is brown, drain. Stir in rice, salt, garlic and 1 cup of the tomato sauce, cook until hot.
3. Heat oven to 350 degrees.
4. Stuff peppers with mixture. Stand upright in ungreased baking dish. Pour remaining tomato sauce over peppers.
5. Cover and bake 45 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.
6. Enjoy!