Stuffed Peppers- Fit Foodie Style!

Traditionally Stuffed Peppers are... well... stuffed... with ground beef, rice and tomatoes. To pump up the vitamins, fiber and veggie factor and lower the calorie intake I subbed ground beef for ground turkey and rice for shredded carrots.

SPICY TURKEY STUFFED PEPPERS

4 medium green bell peppers (with flat bottoms!)

10 oz. ground turkey

1 regular sized can of diced tomatoes with jalapenos

1 oz. shredded pepper jack cheese

1 slice (torn into pieces) white american 2% cheese

6 oz. shredded carrots

3 cloves garlic - minced

1/2 onion - diced

black pepper and salt to taste

1 tbsp. Adobo seasoning

Makes 4 stuffed peppers - only 205 calories per pepper!

Start by cutting the tops off your green peppers and cutting away the inside veins and seeds. You can discard the tops or cook them too - I try not to waste good food! Also, when I made this I found that the cooking process created a lot of liquid in the bottoms of the peppers - you may choose to make a small cut in the bottom of the pepper to release the juices, or leave it. It's all about your preference!

Preheat your oven to 375 degrees. In a skillet, brown your ground turkey, garlic, onions and seasonings - do not overcook, it will continue cooking in the oven. After cooking stir in carrots, tomatoes and cheese. Fill each pepper with the turkey mixture and stand them up in a deep dish or pan. Cover with lid or aluminum foil, bake for 30 minutes. Place uncovered peppers under broiler for 5 additional minutes. 

For my veg heads - use soy crumbles or mushrooms instead of ground turkey.