I've been trying to make myself eat a bit healthier during the week recently (me and bathing suit season have a love-hate relationship) and last Sunday I made some stuffed peppers that I was able to eat for a few days that were delicious, loaded with veggie goodness and also almost entirely carb free!

Ingredients
4 large bell peppers (any color), cleaned out
2 tablespoons olive oil
1 small package of mushrooms, chopped
1 small onion, chopped
3 celery stalks, chopped
1 garlic clove, chopped
1 package of ground turkey breast
1 egg, beaten
1/4 teaspoon garlic powder
1 teaspoon italian seasoning
salt and pepper, to taste
1 can Italian-style diced tomatoes, undrained
1 can tomato sauce
Part skim mozzarella cheese, for topping

Directions
1. Preheat oven to 350°F.
2. On stove-top, sauté mushrooms, onion, celery and garlic in olive oil on medium heat until veggies are soft (about 10 minutes) then set aside.
3. In a separate bowl,combine turkey, egg, garlic powder, Italian seasoning, salt and pepper.
4. Add veggie mixture to turkey mixture and mix well.
5. Stuff peppers with turkey/veggie mix and place in a casserole dish lined with tinfoil.
6. In a small bowl, combine diced tomatoes and tomato sauce,then pour over peppers to cover.
7. Cover with with aluminum foil and bake for 50 minutes.
8. Take the foil off, cover with mozzarella, and bake for an additional 10 minutes or until cheese is bubbly and browned.