4 lg bell peppers
1 cup mushrooms, sliced (or 1 cup spinach)
½ cup onion, finely chopped
1 tsp chopped garlic (or ½ tsp garlic powder)
1 lb extra lean ground turkey or lean ground beef
1 8 oz can pizza or tomato sauce (with basil and oregano)
1 tsp Italian seasoning (or ½ tsp dried oregano and ½ tsp dried basil)
¼ tsp salt
1 cup canned diced tomatoes, drained
½ cup grated parmesan cheese
¼ cup tomato paste
½ cup shredded mozzarella (or 4 slices)
Preheat oven to 425. Spray a square baking dish with nonstick cooking spray. Make sure pan is large enough to fit 4 peppers, standing up.
To prepare the bell peppers for stuffing, lay each pepper on its side and cut off the top. Remove the seeds and ribs. Once the peppers are clean inside, place them standing up in the prepared baking dish.
Spray large nonstick skillet with cooking spray, and turn heat to medium-high. Add mushrooms (or spinach), onions, and garlic to pan. Add ¼ cup water and sauté for approximately 2 to 4 minutes, stirring constantly. Remove from heat when the onions become translucent and the water is completely evaporated. Scoop the mixture into a small bowl and set aside.
Spray the same nonstick skillet with cooking spray. Add ground turkey to pan. Pour pizza sauce over ground turkey and stir while breaking up the turkey meat. Add the Italian spices and salt. Cook until turkey is fully cooked or no longer pink, then remove from heat.
To the cooked turkey, add mushroom/garlic/onion mixture, pizza or tomato sauce, diced tomatoes, Parmesan cheese and tomato paste. Stir until everything is well combined.
Spoon 1 cup of meat mixture into each pepper. Place 2 tablespoons of mozzarella, or once slice, on each pepper.
Bake in preheated oven for 30 to 35 minutes or until cheese is melted and lightly golden brown.