Venison Italian Stuffed Peppers

2 lbs ground venison
3-4 fresh garlic gloves
a dash of black pepper
1 small onion
a dash of onion powder
a dash of garlic powder
2-3 tomatos purees to make sauce
1 cup short grain brown rice or quinoa
Bell Peppers (I use Red, Yellow, or Orange)
Organic marinara sauce (no salt, sugar, or oil added. I use Pom Tomato marinara from the organic section)
1 cup Mozzarella Cheese (optional)

Throw  2 lbs of ground venison in a pan with seasonings (fresh garlic, black pepper, onions, onion powder, garlic powder). Once cooked very well done add tomato sauce and 1 c. short-grain brown rice (cooked earlier in week in bulk). Remove from heat and mix in cheese if you are adding it. Rinse peppers and Cut tops off. Stuff them with the the meat/rice combo. Pour a little marinara sauce on top (you could use spaghetti sauce too, just make sure you check ingredients carefully on whichever sauce you use and don’t use anything with added sugar or oil). Baked in over at 350 for 20 minutes.

This probably has a little less starch than you would want in so you could add some more brown rice on the side if you wanted. I know not everyone has access to venison or likes it, so you could sub ground turkey instead too. Venison is SUPER lean and probably is comparable to the 99% lean turkey.