Stuffed Bell Peppers

This was a personal request from my daughter, Alexis. Her passion for food and cooking is growing, which makes this food loving mommy proud!

These peppers are literally PACKED with all things good, tons of veggies, lean protein, lowfat dairy, complex carbs. I usually make enough so that everyone can pack a lunch the next day. Enjoy!

Ingredients:

• 4-6 Bell Peppers (I green, red and yellow)


• Whole Wheat Cous Cous (you may substitute brown rice, white rice, orzo, etc.)


• 1 1/2 cups Shredded Mozzarella (this cheese is already low in fat, by purchasing low fat mozzarella you will miss out on the flavor!)


• 1 lb. Lean Ground Turkey


• 1 Medium Onion, diced


• 1 Small Pint Crimini Mushrooms, diced


• 2 Cloves Garlic, minced


• 1 Medium Zucchini, diced


• 1 Medium Squash, diced


• 1 Can Fire Roasted Tomatoes


• Whole Wheat Dry Bread Crumbs (for topping)


• Olive Oil & Salt


• Pepper to taste


• 1 Jar 'Rinaldi's to be healthy' marinara sauce.


• Prepare cous-cous as stated on package, set aside.

Pre-Heat oven to 375 degrees. Cut peppers in half, drizzle with olive oil, season with salt and pepper, roast until peppers have browned and softened, but still firm. Remove from oven, set aside.

Heat large skillet to med-high heat, drizzle with olive oil. Saute onions and garlic until softened, add turkey meat, season with salt and pepper and brown until cooked. Remove from pan, set aside. In the same pan, drizzle again with olive oil, add zucchini, squash and mushrooms, season with salt and pepper, saute until fork tender. Add tomatoes and turkey meat, saute until heated through.

Spoon approximately 1/4 cup of the cous-cous in each pepper. Spoon approximately 1/2 cup of the meat mixture in each pepper. Pour marinara sauce over peppers, top with cheese and sprinkle bread crumbs over peppers. Bake until peppers are heated through and cheese is golden brown.

I usually serve this with a mixed greens salad.