Stuffed Peppers

1/2 tsp black pepper
2 tsp minced garlic
2 Tbsp grated Parmesan cheese
15oz canned tomato sauce
1 c zucchini
1 c onion
5 green bell peppers
1lb cooked ground turkey
1 c cooked rice

Preheat over to 400 degrees. Cut off the tops of four of the peppers, remove seeds, and set aside. Dice the other green pepper.

Heat 1 tsp of oil in large skillet pan. Cook ground turkey. Remove from skillet and set aside.

Add remaining tsp oil to skillet. Add diced pepper and onion and saute until almost tender, about 5 minutes. Add zucchini and saute until almost crisp-tender, about 3 minutes.

Remove skillet from heat and add in cooked rice, ground turkey, tomato sauce, cheese, garlic, and pepper.

Fill peppers with mixture and cover with tops. Place in medium size casserole dish and bake until peppers are tender, about 30 minutes.

Turkey Mini-Meatloaves

For the meatloaves
1 slice whole-wheat bread
1/2 cup skim milk
1 onion, diced
5-ounce bag baby spinach leaves
1 1/4 pounds ground turkey (make sure it’s lean, some ground turkey has a lot of fat)
2 tablespoons finely grated Parmesan
1 large egg
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg

For the glaze
3 tablespoons ketchup
2 teaspoon Worcestershire sauce
1 teaspoon hot sauce, optional

Preheat oven to 375 degrees. Grind the bread in a food processor until fine crumbs form. Transfer to a large bowl, and pour milk over crumbs. Coat a large skillet with cooking spray, preferably nonstick, and heat over medium heat. Add onion and cook, stirring occasionally, until softened and golden, about 5 minutes. Add spinach, and stir until just wilted. Transfer to bowl with soaked crumbs. Add the turkey, cheese, egg, salt, pepper and nutmeg. Combine the mixture with your hands until well mixed; it will be quite wet. Pack 1 cup of the mixture into a 1-cup dry measuring cup. Invert the cup onto a rimmed baking sheet, gently shaking the cup to release the mixture. Gently pat the mound to smooth its shape. Repeat three times with remaining mixture. Bake mini meatloaves until cooked through and golden, about 40 minutes.

While the meatloaves are cooking, make the glaze: In a small bowl combine the ketchup, Worcestershire sauce and hot sauce. Brush over meatloaves before serving.

Taken from justamomha.com