These stuffed bell peppers are up there on my list of favorite foods. (Almost as much as my buffalo shrimp salad!)

The reason for that is because it is so easy to make, it is very filling, & it is healthy. I can also eat this when I am on a round of 21 day fix!

For this particular recipe, I made two stuffed bell peppers. However, I suggest doubling it to make four. That way you can have one for two meals &/or your hubs doesn’t complain about wanting more because it was so good (like mine!).

Ingredients Needed:

• 2 bell peppers (your color choice)
• 1 can stewed tomatoes
• 1/2 lb ground turkey
• 2 cloves garlic, minced
• garlic powder
• onion powder
• crushed red pepper
• brown rice
• cheese (feta or cheddar)
• olive oil

Prep your peppers by cutting the tops off and cleaning out the insides. Boil water in a medium pot, enough to cover the peppers, and blanch for 3-5 minutes. Then take out peppers and set to the side to cool.

Prep your rice by cooking it! You will want about 1/4 cup (before cooking).

Next, bring a medium pan to medium-high heat with about a teaspoon of olive oil. Add minced garlic, then ground turkey.

Once browned, add the stewed tomatoes to your pan. Pour some of the juice into your baking pan first! You will want a light layer of the juice in the pan to set the peppers on.

Add about a tablespoon of onion and garlic powder each to your stuffing mixture. Add your preference of crushed red pepper to the mixture. Finally add your rice to the mixture.

Continue cooking for another five minutes. Take off heat.

Next, place a pinch of cheese in the bottom of each pepper (enough to cover the bottom). Then add the stuffing mixture to each pepper. Make sure to get lots in there! You will want it a little higher than the tops of the peppers.

Add another pinch of cheese to the top, put the stuffed bell peppers in your baking pan, and bake at 350 degrees for 15 minutes.

Voila! Enjoy the yummy goodness!

For 21 Day Fix: 1 blue of cheese, 1/2 yellow of cooked rice. One stuffed bell pepper will equal 1 blue, 1/2 yellow, 1 red, 1.5 green, 1 tsp.