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Total Time
40mins
Prep 20 mins
Cook 20 mins

I got this from the Livestrong website. A woman named Gymadre created this to help her during her P90x "Fat Shredder" phase. Go Gymadre! She says it's 50% protein, 20% fat, 30% carbs. Haven't tried it yet - but as soon as we move back into our apartment - I'm all over it.

Ingredients Nutrition

Directions

  1. Cut off the top of the bell peppers and scoop out seeds.
  2. Chop up the pepper tops and sliced mushrooms and add to pico de gallo.
  3. Season turkey with Montreal Chicken seasoning, and sautee in skillet with olive oil and soy sauce.
  4. Once meat begins to brown add pico de gallo mixture (chopped onions, tomatoes, cilantro and chopped bell pepper).
  5. Meanwhile coat the hollow bell peppers with olive oil, place in glass baking dish and roast for 15 minutes at 350℉.
  6. Fill roasted peppers with cooked meat and return to oven for 5 minutes.
  7. Top each pepper with dabs of taco sauce to taste.