Beef and Rice Stuffed Peppers

Beef and Rice Stuffed Peppers

6 medium bell peppers
1 tablespoon olive oil
1 cup chopped carrots
1/2 cup frozen vegetable seasoning blend (celery, onion, bell pepper, parsley)
1/2 pound ground beef (I used deer)
1 1/2 cups cooked brown rice
1 1/2 cups shredded mozzarella cheese
1 (10.5 oz.) can condensed tomato soup
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper

1. Preheat oven to 375 degrees.
2. Cut tops off bell peppers and place cut side up in a microwave safe dish.  Add about 1/4 cup of water to the bottom of the dish, cover with wax paper, and microwave 2-3 minutes or until peppers begin to soften.
3. In a medium skillet, heat oil over medium heat. Add carrots and vegetable seasoning and cook about 2 minutes, stirring frequently.
4. Add beef and cook until brown and crumbly, about 5 minutes.
5. Add rice, 3/4 cup of cheese, tomato soup, garlic powder, salt, and pepper. Spoon mixture into prepared peppers and place in a baking dish.
6. Cover loosely with aluminum foil and bake for 20 minutes. Uncover, sprinkle with remaining cheese, and bake until cheese is melted, about 5 minutes.

Enjoy!