Turkey Stuffed Bell Peppers

Ingredients:

1 tsp Olive oil (1 healthy fat)

½ cup scallions (1 green)

1 cup raw spinach (1 green)

3 cloves garlic, minced (3 condiments)

99% lean ground turkey  - 19.25 oz (2 3/4 leanest)

1/8 tsp salt (1/2 condiment)

1 tsp garlic powder (2 condiments)

1 tsp cumin (1 condiment)

1 bouillon cube + 1 cup of water (makes 1 cup of broth, but you only need ½ cup) (1/2 condiment)

¼ c. tomato sauce, canned (no salt added) (1/2 green)

1/8 tsp parsley or cilantro

3 red bell peppers

¼ cup 2% low fat shredded cheese (1/4 lean)

Directions:

Preheat oven to 400 degrees. Add olive oil to a large skillet or pot. turn the heat to medium-high and sauté scallions and garlic until onion is clear. Add the spinach until wilted. Add the turkey, salt, garlic powder and cumin. Cover and Cook until meat is no longer pink. Meanwhile, boil a cup of water and add bouillon cube. When the meat is no longer pink, add the tomato sauce and ½ cup of the chicken stock. Simmer for two minutes. Meanwhile, wash bell peppers, cut the tops off and clean out the seeds. Place peppers in an 8x8 pan. Spoon 1/3 of the meat mixture into each bell pepper. Pour the rest of the chicken stock into the 8x8 pan so that the bell peppers don’t burn. Cover the pan with oil and cook for 35 minutes. When finished, sprinkle with cheese.

Servings: 3 servings with 1 lean, 2 ½ + bell peppers, 1/3 healthy fat, 2.3 condiments (still working on the amount of green per serving)