If you're looking for a meal that fuels your body and tastes amazing, this is it. These Turkey-Stuffed Bell Peppers are packed with lean protein, low in carbs, and loaded with veggies to keep you full and satisfied. Plus, the roasted zucchini and mushrooms? Simple, hearty, and packed with flavour.

Prep Time: 15 minutes
Cook Time: 25 minutes
Serves: 4

Essentials

• 1 lb lean ground turkey

• 4 large bell peppers (any colour), halved and seeds removed

• 4 cups zucchini, chopped

• 1/2 cup chopped spinach

• 2 cups mushrooms, sliced

• 2 tbsp olive oil

• ½ cup crumbled feta cheese

• 1 cup chopped tomatoes (cherry or grape tomatoes work great)

• 1 TSP garlic powder

• 1 TSP onion powder

• 1 TSP Italian seasoning

• Salt and pepper to taste

The How To’s

1. Preheat the oven to 375°F (190°C).

2. Prep the bell peppers. Slice each pepper in half and remove the seeds. Lightly brush the insides with olive oil and place them on a baking sheet.

3. Cook the turkey. Heat a large skillet over medium heat. Add the ground turkey and break it up as it cooks. Once browned, season with garlic powder, onion powder, Italian seasoning, salt, and pepper.

4. Stuff the peppers. Spoon the cooked turkey mixture into each bell pepper half. Bake for 20–25 minutes, or until the peppers are tender.

5. Sauté the veggies. While the peppers are baking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the zucchini, and mushrooms, then add the spinach. Cook for 8–10 minutes, stirring occasionally, until tender and slightly golden. Season with salt and pepper to taste.

6. Top and serve. Once everything is cooked, top each stuffed pepper with veggies, crumbled feta and chopped tomatoes. Enjoy!