Turkey Stuffed Cabbage

1/2 of a green bell pepper, diced
1/2 of a white onion
2 cloves of garlic
1 large carrot, shredded
1/2 c white rice
1 c diced tomato
1 c water
2 c tomato sauce (I actually used a 28oz can of crushed seasoned tomatoes)
1 c shredded mozz cheese
1 head cabbage
1 lb ground turkey
pepper, to taste
1 T italian seasonings

Preheat oven to 400. Boil large pot of salted water. Trim veins from cabbage leaves and add them to water. Cook for 10 minutes or until tender. remove leaves, set aside. Brown Turkey, adding onion and green pepper when about 1/2 way cooked. Add garlic and shredded carrots closer to the end. Drain turkey. Add rice, water and 1 cup diced tomatos with juice. Bring to a boil, reduce heat, cover and let simmer for 20 minutes or until rice is cooked. Add 1/2 cup of the cheese, stir until combined. Place mixture in middle of each cabbage leaf, making sure you can roll them up. place them folded side down in a glass baking dish. Cover with tomato sauce and remainder of cheese. bake until heated through, about 10-15 minutes.

Serving Size: Makes 10 Rolls