Stuffed Peppas

Turkey Stuffed Bell Peppers - Italian Style



Ingredients:

4 large Green Peppers, remove lids (and keep them) and scoop out until clean
1 lb of Lean Ground Turkey
1 can Leaf Spinach (13.5 oz), drained
1 can Rotel Diced Tomatoes with Lime & Cilantro (10 oz), undrained
1 can Tomato Paste (6 oz)
1 can Mushrooms (4 oz), drained
1 cup Sweet Onion
1 chopped Garlic Clove
1 Egg, beaten
2 tbs Olive Oil
1 tbs Italian Seasoning
1/4 t Garlic Powder
Salt & Pepper, to taste
Mexican Cheese Blend for topping
Texas Pete to taste (if you like a kick)

Preheat oven to 350 degrees. Combine in skillet and sautee mushrooms, onions, spinach, garlic and Texas Pete (to taste) with olive oil. Once almost sauteed add tomato paste and diced tomatoes to pan - stir well. When you add that Rotel... BAM! It smells great.

In a separate bowl combine turkey, egg, garlic powder, Italian seasoning and salt & pepper.

Then combine your sautee pan of goodness with your bowl of goodness. All ingredients combined at this point and used - except cheese.

Listen to Maroon 5's Hands All Over album and it will put you in the mood... A good mood and a stuffing peppers mood ; ) Stuff to the beat. These peppers will be super stuffed! You could over stuff four or serve six if needed. Sprinkle cheese. Add lids for fun! Cook for one hour.



It's healthy (minus the cheese), and it makes a lot - you will be stuffed. Serve with Spanish rice, or any other side you love, and enjoy!