2 T olive oil
1/2 red onion, diced
1 zucchini, diced
1 cup black beans
1 cup spinach
1 cup corn
1 cup cooked brown rice
1 jar of tomato sauce
garlic powder to taste
salt and pepper to taste
Start by prepping the bell peppers. Cut off tops and remove seeds from peppers. Blanch in a large pot of boiling water for 5 minutes. Drain peppers and set aside.
In a skillet over medium heat cook the turkey until evenly brown (about 10 minutes) Season with salt, pepper, garlic powder and any other desired spices while cooking. Transfer to a medium sized bowl and set aside. While the turkey is cooking prepare brown rice and set aside.
Heat olive oil in the skillet and cook onion, zucchini and spinach until tender. Add in black beans and corn. Transfer to mixing bowl with turkey. Add brown rice and 1/2 jar of tomato sauce to bowl and stir to combine.
Stuff peppers with turkey/rice/veggie mix and pour remainder of tomato sauce on top. Bake in 350 degree oven for 30 minutes until heated through. (If you have defrosted these peppers and are cooking them from cold I would recommend 45 minutes at 400 degrees instead)
If you plan to freeze some or all of these peppers wrap them in saran wrap and then place in freezer bags, Try to get as much air squeezed out of the bags as possible. When you are ready to cook them place the frozen (or defrosted) peppers into a casserole dish, top with tomato sauce and cook until heated through.
This printable recipe from StartingtoSimmer.blogspot.com
