Italian Stuffed Bell Peppers

Time: 30 minutes + bake time
Yield: 8 peppers
Clean Eat

This is SUCH a quick and easy, AND HEALTHY weeknight meal. You can change a lot of the parts about the recipe--this is more of a guideline. You can change my recipe to make this with ground beef, make it more Mexican style with green chile and omitting the herbs, or do more of a comfort food version with cream cheese or mozzarella  :)

Ingredients:

• 8 red, yellow, orange, or green peppers
• 2 lbs ground turkey
• 2 cups panko crumbs (these are naturally gluten free) Reserve 6 TB 
• 1/2 cup parmesan cheese grates (optional, + reserve 3 TB)
• 1 onion
• 3 large cloves garlic
• 1 TB chick bouillon 
• Tops of 3 stalks of celery
• 3 cups chopped fresh spinach (kale is also a good option here)
• Fresh cracked pepper to taste
• Fresh basil, thyme, rosemary, sage (whatever Italian herbs you have on hand)

Directions:

• Chop and sauté onion and garlic over medium high heat until translucent, add bouillon
• Place everything (except peppers and reserved 6 TB panko + 3 TB parmesan) in a food processor, pulse until mixed
• Chop tops off peppers, remove seeds
• Place all peppers on cookie sheet, preheat oven to 350 degrees
• Add meat/veg mixture to peppers
• Sprinkle remaining panko crumbs on top of each pepper
• Bake at 350 until browned, about 30-45 minutes