Stuffed Bell Peppers

These are a filling, yummy treat. I used to HATE bell peppers, but when cooked like this?? Ugh, they're perfectly semi-sweet, and juicy, and compliment the meat perfectly. I serve them with a side of turkey bacon-wrapped green beans. If you want that recipe, I will post it upon request! Enjoy these - it's kind of hard not to!

YOU WILL NEED:

4 Bell Peppers (Green, yellow, red, orange, yellow, whatever you like!)

1-1.25 lb ground turkey

1 packet Spicy Ranch Seasoning

1 yellow onion

Nonstick spray

Olive Oil

Salt and Pepper to taste

Low fat or fat free mozzarella cheese

Minced or chopped black olive for topping (optional)

DIRECTIONS:

Preheat oven to 375 F

Grease a baking dish (preferably one that fits the peppers tightly, I use a 8x8 baking dish)

Cut off stem from the cap/top of bell peppers, and remove the seeds/white membranes from inside the peppers. Chop up the caps, set aside.

Chop up the yellow onion. Add to the chopped pepper caps.

In a large skillet on medium heat, sautee the onions and chopped pepper caps. I prefer using nonstick spray for this part, as I like to reduce the amount of oil for the whole recipe. Add salt and pepper. Remove from heat once mixture begins to soften and slightly brown.

In another pan on medium-high heat, cook ground turkey using olive oil.

Once fully cooked, remove from heat and drain any liquids.

Return to heat, no higher than medium-low.

Add in the onion/pepper mixture and ranch packet. Stir until fully mixed.

Spoon the mixture into the peppers, packing tightly.

Bake for 30 minutes. Remove from heat, add cheese (and olives) on top.

Bake for another 10-15 minutes.

NOM.

In joy, enjoy!

-jLv