Making these for dinner!!

Low Fat/Low Carb Stuffed Bell Peppers

Ingredients:

Servings:

4

Units: US | Metric

• 4 large green peppers or 4 large red peppers, seeded, cored and sliced in half lengthwise
• 2 tablespoons olive oil
• 1/2 cup mushroom, chopped
• 1/2 cup onion, chopped
• 1/2 cup celery, chopped
• 1 garlic clove, chopped
• 1 -1 1/4 lb lean ground turkey (I use 93% lean)
• 1 egg, beaten
• 1/4 teaspoon garlic powder
• 1 teaspoon italian seasoning
• salt and pepper, to taste
• 1 (14 1/2 ounce) can Italian-style diced tomatoes, undrained
• 1 (8 ounce) can tomato sauce
• parmesan cheese (fresh grated or shredded) or mozzarella cheese, for topping (fresh grated or shredded)
• italian seasoning, for topping

Directions:

1. 1
   Preheat oven to 350°F.
2. 2
   On stovetop in a medium skillet or saucepan, sauté mushroom, onion, celery and garlic in olive oil until veggies are soft; remove from heat.
3. 3
   Meanwhile, in a medium mixing bowl,combine ground turkey, egg, garlic powder, Italian seasoning, salt and pepper.
4. 4
   Add sauté veggie mixture to turkey mixture; mix well.
5. 5
   Stuff peppers with turkey/veggie mix and place in an ungreased shallow casserole dish.
6. 6
   In a small bowl, combine undrained tomatoes and tomato sauce; pour over peppers to cover.
7. 7
   Sprinkle with parmesan cheese and Italian seasonings; cover with aluminum foil and bake for 50 minutes.
8. 8
   Uncover, sprinkle with mozzarella and bake for an additional 10 minutes or until cheese is bubbly and browned.