2 Servings:

Cut off the tops to 4 Bell Peppers and throw the peppers in boiling water for 4-5 minutes or until they are tender.  You want them to be firm enough to stand on their own still.  Set aside.


Sauté 1 TBSP olive oil with 2 cups chopped onion, 3 cloves chopped fresh garlic for 1 minute and then add 1 pound of ground turkey (90/10) and cook until turkey is white,  Season with salt, pepper, onion powder, dash of oregano or whatever you like.  Add about 10 grape tomatoes, halved,  ½ cup low-sodium chicken broth.  Cover and let cook a few more minutes.


Stuff peppers with quinoa or rice for first layer.  (Again, always have a grain handy and already prepared)  Add meet mixture and sprinkle part-skim mozzarella on top each pepper.  Bake in oven at 350* for approx.. 15 minutes.