Low Carb/Low Fat Turkey Stuffed Bell Peppers (Italian Style) |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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I love stuffed peppers and was craving them on my low carb diet. I fooled around a bit and came up with these. I promise, they're so flavorful that you won't even miss the rice. Enjoy! Ingredients:
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. Preheat oven to 350°F.
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. Meanwhile, in a medium mixing bowl,combine ground turkey, egg, garlic powder, Italian seasoning, salt and pepper.
4. Add sauté veggie mixture to turkey mixture; mix well.
5. Stuff peppers with turkey/veggie mix and place in an ungreased shallow casserole dish.
6. In a small bowl, combine undrained tomatoes and tomato sauce; pour over peppers to cover.
7. Sprinkle with parmesan cheese and Italian seasonings; cover with aluminum foil and bake for 50 minutes.
8. Uncover, sprinkle with mozzarella and bake for an additional 10 minutes or until cheese is bubbly and browned.
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