Stuffed Peppers with Turkey

This is the 2nd time I have made this recipe, and it still has not ceased to amaze me. There are so many vegetables in here and it is so healthy, but so delicious. I highly reccomend it for those of you trying to be good in the New Year. I knew the boy wouldn't eat it because of the sheer quantity of good for you veggies, but it really is good. My room mate walked in after I finished eating and the first thing out of her mouth, even before "hello" was "what smells so good?!"

The great smell was coming from baked green peppers filled with ground turkey, tomatoes, peppers, onions, garlic, squash and spinach. So great. The one thing I would consider changing next time is to add some fresh basil if I have it available. Also, do not be shy with the seasoning, and maybe get diced tomatoes with seasonings if available.

Oh, and all the work for this one is in the chopping. Take your time and do the prep work before you start cooking, lest you get rushed trying to cook turkey and chop an onion at the same time.
Just as a warning, the peppers leak when cut open. Do so carefully and do not be surprised when your plate floods with yummy juices. Would be great if you have some rice on the plate to soak it all up. Because of the copious number of veggies, I am submitting this recipe to the ARF/5 a day over at sweetnicks. Check out all the other entries on Tuesday.

Stuffed Peppers with Turkey and Vegetables
INGREDIENTS
4 green bell peppers, tops removed, seeded
1 pound ground turkey
2 tablespoons olive oil
1/2 onion, chopped
2-3 cloves of garlic, chopped
1 yellow squash, chopped
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1 cup fresh spinach
1 (14.5 ounce) can diced tomatoes, drained
1 tablespoon tomato paste
Italian seasoning to taste
salt and pepper to taste
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Wrap the green bell peppers in aluminum foil, and place in a baking dish. Bake 15 minutes in the preheated oven. Remove from heat.
In a skillet over medium heat, cook the turkey until evenly brown. Set aside. Heat oil in the skillet, and cook onion, garlic, squash, red bell pepper, yellow bell pepper, and spinach until tender.Return turkey to the skillet. Mix in the tomatoes and tomato paste, and season with Italian seasoning, garlic powder, salt, and pepper. Stuff the green peppers with the skillet mixture. Return peppers to the oven, and continue cooking 15 minutes.