Labor Day BBQ made Healthy!

Here is a wonderful recipe for Healthy Stuffed Bell Peppers!
These make a great addition to your holiday BBQ!


Bell Peppers (whatever color you like)
quinoa or couscous
lean ground turkey
salt, pepper, garlic, oregano (any seasoning you prefer)
crushed tomatoes


Pre-heat oven to 375 degrees
Start by cutting off the tops of the peppers so that they may be filled.
Place peppers on a foil-covered baking sheet and bake in oven for 30 minutes.

LENTILS:   Rinse and strain dry lentils.
         * 2 cups of water per one cup of beans. Bring the water to a rapid simmer over medium-high heat, then reduce the heat to maintain a very gentle simmer.  Cook, uncovered, for 20-30 minutes. Add water as needed to make sure the lentils are just barely covered.

QUINOA/COUSCOUS:  bring water or broth (your choice) to boil in a sauce pan
         * quinoa will require 2 cups of water per one cup of quinoa
Combine liquid and quinoa and bring to a boil.  Lower heat and cook covered for 15 minutes.
         * couscous will require the same ratio
In a saucepan, bring water to a boil. Add salt and stir. Add couscous and remove from heat and allow to sit for about 5 minutes.  Fluff with a fork.

VEGGIES: Meanwhile, while the other items are cooking, dice veggies and saute in a pan or steam with desired seasonings.  (Add harder veggies to the pan first as they will take longer to soften)

MEAT: In another pan, add a small amount of oil or water and over medium-high heat cook lean turkey meat with desired seasoning.  Once cooked, add crushed tomatoes or tomato sauce to the meat.
**Use a large enough pan in order to add all of the vegetables, lentils and carbohydrates together.  Season to taste. 

Once the peppers have finished baking, remove from the oven and fill with all the above combined items.  Once filled, place the stuffed peppers back in the oven for 5-10 minutes, depending how soft you like your peppers. 

Remove from oven, allow to cool and enjoy!