Stuffed bell peppers

Stuffed Bell Peppers (special edition with elk meat!)

Ingredients:
1 Tbsp olive oil
1/2 lb lean ground beef (I used ground elk)- 10%or less fat
1 C cooked white rice (I used brown rice)
1 onion, finely chopped
3 cloves garlic, minced
2 Tbsp tomato paste
1/2 C tomato puree or tomato sauce
1 tsp minced fresh thyme (I used dried)
1 tsp minced fresh basil (I used dried)
1 tsp minced fresh sage (I used dried rosemary)
1/4 C thawed frozen green peas
4 bell peppers, tops cut off and seeded
2 Tbsp Parmesan cheese

Directions:
1. Preheat oven to 350F. Bring a pot of water to a boil; add bell peppers and boil for 5-7 minutes. Remove from pot and let cool in baking or casserole dish.
2. Heat oil in a skillet; cook meat, onions and garlic until meat is no longer pink. Mix tomato paste, tomato sauce, thyme, basil and sage. Add tomato paste/sauce/spice mixture, rice and peas to skillet; cook until heated through. Loosely stuff the peppers with the mixture and sprinkle parmesan cheese on the top.
3. Place dish in oven and cook for 30-40 minutes, until filling is completely cooked. Let stand 5 minutes before serving.

Nutritional information (per 1 stuffed pepper):
Approximately 224 calories, 6g fat, 19mg Chol, 268mg sodium, 29g carbs, 4g fiber, 15g protein

My notes:
LOVE THIS! This is my take on the WW recipe since I wanted to brown the meat and onions in the skillet before cooking in the oven (didn't have foil to cover it like it calls for in the recipe). The elk meat was delicious and the peas were a great addition to this dish. Very highly recommended.