2 bell peppers (green, red, orange or yellow)

1 cup cooked brown rice

2 tsp. olive oil

1/2 cup chopped onion

1 tsp minced garlic

5 oz. lean ground turkey breast, uncooked

1/2 cup chopped tomatoes

1/2 cup fresh spinach

1/2 cup low-sodium tomato sauce

Salt and pepper for seasoning, as needed

Preheat oven to 350 degrees F.
Cut thin slice from stem end of bell pepper to remove top of pepper. Remove seeds and membranes; rinse pepper.
If necessary, cut thin slice from bottom of pepper so they stand up straight.
In pot, add enough water to cover pepper. Heat the water until it boils, then add the pepper. Boil about 2-3 minutes; drain and set pepper aside.
In medium skillet, heat olive oil over medium low heat. Add chopped onion and garlic. Sauté until lightly golden (about 3-4 minutes), then add ground turkey breast.
Cover skillet and cook turkey until no longer pink, approx. 5-6 minutes.
Add chopped tomatoes, spinach and tomato sauce and cook for another minute until warm.
Season with salt and pepper as needed. Add rice to meat mixture.
Spray baking dish and stuff pepper with rice and meat mixture. Bake 10 minutes or until golden brown on top.