This is another good recipe to ensure your family gets their Vitamin A and C and when you have too many peppers in your garden. A week after the monsoons arrived when I lived in Flagstaff, I almost drowned in squash and bell peppers.
4-6 bell peppers
½ pound ground meat (elk, deer, turkey, etc.)
1 cup sliced mushrooms
1 cup cooked wild rice
1 cup diced onions
1 cup summer salsa
pepper to taste
Halve the peppers and remove seeds.
Heat 1T oil in skillet over medium heat. Sauté the meat, stirring until brown (about 8 minutes). Add mushrooms, rice, onions and salsa; mix to combine. Remove from heat.
Fill the peppers with the meat mixture.
Place peppers in a baking dish with 1.5 in. of water. Cover with foil.
Bake at 350 degrees for 30 minutes.
Depending on your caloric intake for the day, you can add some grated cheddar cheese over the top. Remove foil and add the cheese, cook for another 5 minutes or until cheese melts.
*Old World ingredient