Stuffed Sweet Peppers

This recipe is measured for 8 servings, however I cut the stuffing mix in half and set the rest in the frig for lunch the next day or in the freezer for another meal. If you don't like certain veggies, just substitute them for what you like, but they must be fresh!!


Ingredients:

1/2 red onion finely chopped
1 lb extra lean ground turkey
1 TBSP EVOO
3/4 cup white rice (I usually use brown rice)
14 Asparagus spears chopped
1 yellow crooked neck squash chopped finely
1 tsp allspice
1 cup shredded Mexican cheese (leave out if  you have dairy allergies)
4 yellow bell peppers and 4 orange bell peppers

In a pan or deep pot add EVOO, onion and garlic...keep on medium heat.  Once onions are clear add turkey and cook through.  Add allspice and remaining veggies.  Stir until evenly distributed. 

In a separate pot boil rice with 1 1/4 cup of water, add more water if rice is not cooked completely.  Once rice is completely cooked add to meat mixture. Add half of the cheese to the meat mixture and stir thoroughly. 

Clean peppers with water, cut tops off and clean out core with seeds.  Cut peppers in half and place on an oven safe pan open ends up, covered with foil.  Fill peppers with meat mixture and bake at 350 for no more than 30 minutes...this will ensure your peppers are NOT mushy.  Add left over cheese to the tops of the meat mix for the last 4 minutes of baking.  Serve while hot.

266 calories per serving (2 pepper halves)
168 calories per serving without cheese (2 pepper halves)
Bon Appetit!!