Stuffed Bell Peppers



4-6 bell peppers (tops cut off and remove seeds)

1 lb. lean ground turkey (cooked and drained)

1 bag cooked brown rice (frozen)

2 Stalks celery

¼ cup minced red onion

½- ¾ cup corn

1 Zucchini (chopped)

¾-1 cup Mushrooms (chopped)

1 can low sodium black beans

1 can Low sodium tomato sauce

1 can low sodium Italian stewed tomatoes

Reduce Fat cheese (topping)

Seasoning: Mrs. Dash/21 Seasoning salute, garlic, cayenne pepper, cumin, and pepper

Preheat oven to 350°F. Sauté the celery and onion in some coconut oil (about a teaspoon or two), and then add remaining veggies. Once cooked, add browned turkey, cooked brown rice, and black beans. Mix in some no salt added tomato sauce and seasoned with Mrs. Dash/ 21 Seasoning Salute, garlic, cayenne pepper, cumin, pepper and a very SMALL pinch of salt. Fill the bell peppers with the mixture; add some stewed Italian tomatoes to the top. Topped with a sprinkle of reduced fat cheese and baked on 350°F for about 20 minutes or so.

Best thing about this recipe?  The mixture can be made the night before and used the next day to fill the peppers! Enjoy your dinner in a bind!

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