Flex’s Stuffed Peppers


. 4 bell peppers, any color, tops removed, seeded
. 1 pound ground turkey
. 2 tablespoons olive oil
. 2 cloves of garlic
. 1 medium onion, chopped
. 1 cup sliced mushrooms
.  1 zucchini, chopped
.  1 cup fresh spinach
. 3 medium tomatoes, diced
.  1 tablespoon tomato paste
.  Italian seasoning to taste
.  salt and pepper to taste

Preheat over to 350 degrees.  Wrap bell peppers in tin foil, and place in a baking pan. Cook in preheated oven for 15 minutes.  Over medium heat, brown turkey in pan. Remove from heat and set aside.  Heat olive oil in same pan. Add all vegetables, except for tomatoes and tomato paste.  Once vegetables have cooked through, add in cooked turkey, tomato paste and tomatoes.  Italian seasoning and salt and pepper to taste.  Stuff bell peppers with mixture turkey mixture. Return to oven for 15 minutes.  Serve.

If you have leftover stuffing, it makes a great paleo-friendly breakfast the next day!