Elk Stuffed Peppers

I have found that our freezer is full with a lot of ground Elk, and I've done my best to use it in many different ways. This is a recipe that is nice for a change of pace.

1lb. of ground Elk
16oz can of Black Beans (drained)
2T. of taco seasoning
1/3 C. of shredded cheese
1/2 C. of Sour cream
1/2  C. of chopped onion
16oz can of Corn Kernels (drained)
4 Bell peppers
2 T. of Olive Oil

Preheat oven to 400 degrees
Start with your bell peppers and slice them in half and clean out the seeds. Once you have done this and cleaned them out well, you want to use 1T. of olive oil and coat the pepper halves. Place them on a cookie sheet and let them bake in the oven for 15 minutes. This will soften your pepper and that is exactly what you want.

In a medium sized skillet you want to heat the remaining oil in the pan and add your meat. Brown the meat and add your seasoning. Once cooked well together add your onions and saute with the meat. Once onions are cooked, in a large bowl you will want to combine the meat mixture, sour cream, corn and beans. Mix well!

 Peppers should be ready to pull out! This is the stuffing part of the recipe, spoon in the mixture into each pepper half. Fit as much as possible!  Once you have them filled coat the peppers with cheese. I love cheddar, so that is what I used.

Place in the oven again, but this time it's only for the cheese to melt. In my oven  it takes about 5 minutes.

Once done they are ready to serve!!! Enjoy!! They are pretty yummy!!!