~1 pound ground turkey breast, (approximately 2 cups once cooked)
6 green bell peppers, whole
1 cup mushrooms, chopped
1 cup zucchini, grated
1 cup onion, finely chopped
1 cup red or orange or yellow bell pepper, finely chopped
½ - 1 cup broccoli stems, grated
1 cup kidney beans, canned or previously soaked and cooked
2-3 TBSP garlic, minced
14.5 oz can of diced tomatoes, drained
3 TBSP Italian seasoning
1 TBSP dried thyme, optional
1 TBSP dried oregano, optional
1 TBSP dried sage, optional
1 tsp ground pepper
Salt to taste
- Pre-heat oven to 350oF.
- Remove stem ends of bell peppers and scoop out seeds. Wrap bell peppers in aluminum foil and bake for 12 minutes. Remove from heat.
- In non-stick skillet, cook ground turkey on medium-high heat until evenly browned. Drain fat and rinse meat.
- In large bowl, stir together cooked turkey, mushrooms, zucchini, onion, chopped pepper, broccoli, beans, garlic, tomato, Italian seasoning, thyme, oregano, sage, and ground pepper.
- Fill each pepper to top with mixture. Bake another 15 minutes. Enjoy!
1 serving = 1 stuffed pepper
1.5 oz meat; 1/6 serving bean, 4 servings veggies, 1/3 serving fruit