Clean Eating Stuffed Peppers
3 large green bell peppers
1 cup chopped mushrooms
1 medium zucchini, peeled and chopped
1 lb lean turkey
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp onion powder
Cheddar cheese for topping if desired
Cut each Pepper in half the long way
and then clean out the stem and seeds so they make pretty little bowls
for your stuffing.
Place these in a baking pan and preheat your oven to 350 degrees
While the oven is preheating
peel the zucchini and chop it and the mushrooms and set aside.
Warm up a skillet and brown the ground turkey evenly and then
toss in the mushrooms and zucchini and cook until they soften.
seasoning the mixture while it cooks through
with Cumin, onion powder and garlic powder.
When the turkey is fully cooked feel free to taste this
as you season.
Everyone has different tastes and you won’t find out what you like
unless you experiment and taste things as you go.
Once the turkey is fully browned and the veggies are cooked through and slightly softened
pull off the heat and mix in your fresh chopped cilantro.
(I admit I did not measure here- just grabbed a handful off the bunch and
coarsely chopped it before stirring it in.)
Now spoon the meat and veggie mixture evenly
into your pepper boats,
cover with cheese if desired and
pop them in your preheated oven.
Bake for 20-25 minutes until the cheese is melted and
the peppers look soft and the edges are starting to brown.
I usually just serve these with rice but get creative.
They also hold well in the fridge if you want to
save your leftovers for lunches during the week.
And fret not my friend if you have extra meat filling.
It taste’s great as leftovers even without the pepper boat or
warmed up and tossed onto a bed of lettuce for an exciting twist for your salad.