Stuffed Bell Peppers: Low-Fat, Low-Calorie

She FIt — Thu, 20 Aug 2009 10:00:00 +0000

Did you know that as a bell pepper ages, it changes colors and tastes. For instance, A red bell pepper is a mature green bell pepper and the older it gets, the sweeter it becomes and it contains eleven times more beta carotene than a green one. Beta carotene from bell peppers reaps great health benefits such as preventing eye problems, curing skin disorders, and enhance one’s immunity.

I love bell peppers… chopped up in salads, sliced and dipped in ranch, or my all time favorite sauteed with onions. Not only do I enjoy bell peppers for their great taste, but also for the vast assortment of rainbow colors they come in. There are so many different colors to choose from: red, green, yellow, orange.

Here is a great low-fat, low-calorie, and low-carb bell pepper recipe to try when these colorful bell peppers are at their abundant best. Red, yellow, green, orange – no matter which you select, this recipe will bring out their true colors.

Stuffed Bell Peppers

Ingredients

* 4 large bell peppers

* 1 tablespoon olive oil

* 1/2 cup mushrooms (chopped)

* 1/2 cup onions (chopped)

* 1/2 cup celery (chopped)

* 1 garlic clove (chopped)

* 1 1/4 lb lean ground turkey meat or boca crumbs

* 1/4 cup egg beaters

* 1/4 teaspoon garlic powder

* 1 teaspoon italian seasoning

* 1 can italian style diced tomatoes

* Salt and pepper as desired

* Italian seasoning and parmesan for toppings

Directions

* Pre-heat oven to 350 degrees

* On stovetop in a medium skillet or saucepan, sauté mushroom, onion, celery and garlic in olive oil until veggies are soft; remove from heat.

* Meanwhile, in a medium mixing bowl,combine ground turkey, egg, garlic powder, Italian seasoning, salt and pepper.

* Add sauté veggie mixture to turkey mixture; mix well.

* Stuff peppers with turkey/veggie mix and place in an ungreased shallow casserole dish.

* In a small bowl, combine undrained tomatoes and tomato sauce; pour over peppers to cover.

* Sprinkle with parmesan cheese and Italian seasonings; cover with aluminum foil and bake for 50 minutes.

* Uncover, sprinkle with mozzarella and bake for an additional 10 minutes or until cheese is bubbly and browned.

ENJOY!

Question: Do you like Bell Peppers and if so, what is your favorite way to eat them?

» Bell Peppers

Stuffed Bell Peppers: Low-Fat, Low-Calorie

Here is a great low-fat, low-calorie, and low-carb bell pepper recipe to try when these colorful bell peppers are at their abundant best. Red, yellow, green, orange – no matter which you select, this recipe will bring out their true colors.

Stuffed Bell Peppers

Ingredients

* 4 large bell peppers

* 1 tablespoon olive oil

* 1/2 cup mushrooms (chopped)

* 1/2 cup onions (chopped)

* 1/2 cup celery (chopped)

* 1 garlic clove (chopped)

* 1 1/4 lb lean ground turkey meat or boca crumbs

* 1/4 cup egg beaters

* 1/4 teaspoon garlic powder

* 1 teaspoon italian seasoning

* 1 can italian style diced tomatoes

* Salt and pepper as desired

* Italian seasoning and parmesan for toppings

Directions

* Pre-heat oven to 350 degrees

* On stovetop in a medium skillet or saucepan, sauté mushroom, onion, celery and garlic in olive oil until veggies are soft; remove from heat.

* Meanwhile, in a medium mixing bowl,combine ground turkey, egg, garlic powder, Italian seasoning, salt and pepper.

* Add sauté veggie mixture to turkey mixture; mix well.

* Stuff peppers with turkey/veggie mix and place in an ungreased shallow casserole dish.

* In a small bowl, combine undrained tomatoes and tomato sauce; pour over peppers to cover.

* Sprinkle with parmesan cheese and Italian seasonings; cover with aluminum foil and bake for 50 minutes.

* Uncover, sprinkle with mozzarella and bake for an additional 10 minutes or until cheese is bubbly and browned.

ENJOY!

Question: Do you like Bell Peppers and if so, what is your favorite way to eat them?