I've gotta say, these are the best stuffed bell peppers I have ever had, and they are loaded to the brim with nutrients! Normally, I feel like stuffed peppers are too tomato tasting and overly sweet -- not with these. For less calories or to go dairy free, forgo the cheese on top, it's still AMAZING!
Ingredients:
4 Bell Peppers
1 lb Ground Turkey
1 Tbsp Olive Oil
1 medium Onion - diced
1/2 cup Bell Pepper - diced
1 medium Zucchini - diced
1 clove Garlic - minced
1 cup Mushrooms - cut into chunks
1 can Charbroiled Tomatoes with Garlic
1 can Tomato Sauce
1 cup shredded Mozzarella Cheese
1/2 cup Green Onions - minced
1 tsp Italian seasoning - or to taste
Salt and Pepper to taste.
Instructions:
In medium sized fry pan, brown the ground turkey and season to taste with salt and pepper -- set aside. Heat olive oil in large pot on medium heat. Add onion, bell pepper, zucchini, and garlic -- cook until slightly tender. Add mushrooms and cook for another minute or so. Add tomatoes, tomato sauce, and seasonings, then turn temperature to low - let simmer until peppers are ready to stuff.
Meanwhile, set oven to broil on high. Line a baking sheet with aluminum foil (this makes clean-up SO easy). Cut bell peppers in half length-wise and place on baking sheet. Spray with canola baking spray and place on the top rack in oven. Watch bell peppers closely and remove once they have a slight charred look. Set oven to 350 degrees. Stuff peppers to overflowing with the filling. Place back in oven for 10 minutes. Sprinkle cheese on top, and return to the oven for another 5 minutes, or until the cheese in bubbly.
Garnish with green onions, and serve as the star of your meal, or with quinoa. Enjoy!
P.S. The leftover stuffing works great over pasta, brown rice, quinoa, or even couscous.
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