Stuffed Bell Peppers

4 Large bell peppers (red, yellow, orange or green), cleaned with tops removed and saved; seeds removed)

2 tsp Olive oil

1 Medium onion (chopped)

2 Garlic cloves (finely chopped)

1 ½ lbs Ground Turkey or Chicken

1 ½ tsp Chili powder

1 ½ tsp Ground cumin

1 tsp Sea salt

½ tsp Ground pepper

3 Small tri-color peppers (finely chopped)

3 cups Baby spinach (chopped)

2 tbsp Italian seasoning

14 oz Diced tomatoes (lightly drained)

2 tbsp Fresh lime juice

½ cup Monterey jack cheese (optional)

Preheat oven to 350 degrees F.

Place large peppers on a large baking dish. Set aside.

Add the olive oil to a nonstick pan and cook the ground turkey on medium heat until it is no longer pink, about 10 minutes. Add the onion, chopped bell pepper, and garlic and cook until the onion is translucent and the peppers are tender, about 10 minutes. Stir in the spinach, chili powder, cumin, sea salt, pepper, Italian seasoning. Cook until the spinach wilts, about 5 minutes. Add in the diced tomatoes and lime juice. Add additional salt and pepper to taste. Decrease heat to medium low, cover and simmer for 15 minutes, stirring occasionally.

Divide turkey mixture among peppers. Loosely place pepper tops on stuffed peppers. Cover lightly with foil.

Bake for 35 minutes or until peppers are tender.

Remove foil and top each with cheese. Bake 3-5 minutes or until cheese is melted.

Serve and enjoy.

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Stuffed Bell Peppers