|10 min||45 min||55 min||3|
|3 medium pepper(s)||Red bell pepper|
|1 tbsp||Avocado oil|
|454 gm||Ground turkey, lean|
|2 cup||Tomato sauce, canned|
|1 tsp||Italian herb seasoning, McCormick|
|1 tsp||Garlic powder|
|1/2 tsp||Salt and pepper|
|1/2 cup||Frozen spinach|
|8 tbsp||Parmesan cheese, grated (divided)|
1. Pre-heat oven to 450 F degrees. Line baking pan with parchment paper.
2. Wash red peppers, and cut around the stem to remove. Remove the stems. Cut peppers in half length-wise, and remove the seeds and ribs inside the peppers. Set peppers on baking pan.
3. Meanwhile, heat avocado oil in a large non-stick pan over medium-high heat. Add ground turkey. Stir and break up the turkey while it’s cooking.
4. When turkey is almost completely cooked through, add tomato sauce, Italian seasoning, garlic powder, salt and pepper to the pan. Stir and continue to cook until the turkey is completely cooked (when it is no longer pink and lightly browned, see notes).
5. Add spinach and 2 tbsp parmesan and stir until everything is well combined.
6. Scoop 1/2 cup of the turkey mixture into each pepper.
7. Sprinkle 1 tbsp parmesan over each pepper (or another low fat shredded cheese, such as mozzarella).
8. Bake for 20-30 minutes, or until cheese is melted, and lightly golden brown.
Remove from the oven, let cool, and enjoy!
Never eat poultry that is raw, or not cooked through. Internal temperature should be 165F or 74C degrees.
You can double the batch and freeze any leftovers for quick dinners. Ensure to fully warm through when re-heating to an internal temperature of 165F or 74C degrees.
You can use mozzarella or any other mild shredded cheese.
Incredibly high in vitamin C, potassium, folate and antioxidants that help in disease prevention.