Low Carb/Low Fat Turkey Stuffed Bell Peppers (Italian Style)

• 4 large green peppers or 4 large red peppers, seeded, cored and sliced in half lengthwise
• 2 tablespoons olive oil
• 12 cup mushroom, chopped
• 12 cup onion, chopped
• 12 cup celery, chopped
• 1 garlic clove, chopped
• 1 -1 14 lb lean ground turkey (I use 93% lean)
• 1 egg, beaten
• 14 teaspoon garlic powder
• 1 teaspoon italian seasoning
• salt and pepper, to taste
• 1 (14 1/2 ounce) can Italian-style diced tomatoes, undrained
• 1 (8 ounce) can tomato sauce
• parmesan cheese (fresh grated or shredded) or mozzarella cheese, for topping (fresh grated or shredded)
• italian seasoning, for topping

1. Preheat oven to 350F.
2. On stovetop in a medium skillet or saucepan, saute mushroom, onion, celery and garlic in olive oil until veggies are soft; remove from heat.
3. Meanwhile, in a medium mixing bowl,combine ground turkey, egg, garlic powder, Italian seasoning, salt and pepper.
4. Add saute veggie mixture to turkey mixture; mix well.
5. Stuff peppers with turkey/veggie mix and place in an ungreased shallow casserole dish.
6. In a small bowl, combine undrained tomatoes and tomato sauce; pour over peppers to cover.
7. Sprinkle with parmesan cheese and Italian seasonings; cover with aluminum foil and bake for 50 minutes.
8. Uncover, sprinkle with mozzarella and bake for an additional 10 minutes or until cheese is bubbly and browned.

green peppers, olive oil, mushroom, onion, celery, garlic, lean ground turkey, egg, garlic, italian seasoning, salt, italianstyle diced tomatoes, tomato sauce, parmesan cheese, italian seasoning

Taken from www.food.com/recipe/low-carb-low-fat-turkey-stuffed-bell-peppers-italian-style-102901 (may not work)