Wednesday, January 12, 2011

Stuffed Peppers

3.5 oz ground turkey, 99% fat free (1/2 leanest)
2 oz shredded mozzarella cheese, 3-6 fat gms/oz (1/2 lean)
1 green pepper (75 grams) (1 green)
1/2 c or 50 gms shredded, raw cauliflower (1 green)
1/5 c or 90 gms diced raw tomatoes (1 green)
1 T. chopped raw onion (1 condiment)
1/4 tsp McCormick Italian Seasoning (1 condiment)
1/4 tsp salt (1 condiment)
Sprinkle of black pepper
*Need 1 healthy fat serving with this meal, throw in 5 chopped black olives.

1.  Heat oven to 375
2.  Shred and measure your cauliflower, set aside. 
3.  Cut your green pepper lengthwise in half and remove insides, boil for 3 minutes and then set aside. 
4.  Dice up your tomato and add the seasoning, salt and pepper to it to sit while you cook the turkey. (I actually mashed the tomatoes a bit as well.) Reserve a bit of the salt to sprinkle on to the two green pepper insides. 
5.  Cook turkey and onion together until turkey is cooked through and onion is soft.
6.  Add tomato mixture and ¼ c water to the turkey/onion. 
7.  Cook off the excess moisture, takes about 10-15 minutes to boil off. 
8.  Stir in your cauliflower and ½ of the cheese. 
9.  Add mixture to two green peppers in a small casserole dish and bake for 15 minutes uncovered. 
10.  Sprinkle on remaining cheese and heat until melted.


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