Stuffed Bell Peppers

2-1/2  ounces		Butterball All-Natural Ground Turkey
1		Green Bell Pepper small
2		White Mushrooms - Fresh
1/2		Celery Stalk - Medium
1  ounce		Tillamook Mozzarella Cheese
1/4  teaspoon		Garlic - Minced
1/2  teaspoon		Ground Sage
1/4  teaspoon		Thyme - Dried, Leaves
1		Hard Boiled Egg
2		Campari Tomatoes
1  pinch		Crushed Red Pepper Flakes
1  tablespoon		Water

Tip: For nutritional information on all the ingredients in Stuffed Bell Peppers just click on each ingredient name. Then adjust the serving size for any Stuffed Bell Peppers ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Bake 350 Degree F
30 minutes
slice the bell pepper in half or lengthwise, clean out all seeds and white skin inside, rinse, place in a saucepan of water slowly boil until tender

over medium heat using a fry pan, sauté the turkey diced onion, chopped mushroom, diced celery add all spices, water or broth your choice.

spoon half of the filling into the pepper shells top with half of the cheese. place one egg slice over the cheese, add the rest of the filling then place one more egg slice over the filling, top with the last of the cheese bake thirty minutes or until the cheese has melted.