Low Carb/Low Fat Turkey Stuffed Bell Peppers (Italian Style)

Ingredients

• 4 large green peppers or 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 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.