Ingredients:

• 4 bell peppers (I used red and green)
• 2 tablespoons extra-virgin olive oil
• A pinch of Coarse Sea Salt
• 1 small yellow onion, chopped
• 1 stalk of celery, finely chopped
• 1 small carrot, finely chopped
• 1 clove garlic, minced
• 1 teaspoon Dried Rosemary
• 12 oz ground turkey breast (I used 99%)
  
• 1 can crushed, low sodium, tomatoes (do not drain)
• 1/2 cup couscous
• 1/4 cup golden raisins
• 2 slices Provolone cheese cut into 4 pieces
• 1/4 cup grated Parmesan cheese
• 1/2 cup chopped Dried Parsley

Directions:

1. Preheat oven to 450 degrees F. Slice each of the bell peppers lengthwise and remove the seeds.
2. Place the halves cut sides down in a baking pan and drizzle with some of the olive oil and salt.
3. Bake in oven about 20 minutes until the peppers start to soften - remove from oven and allow to cool slightly.
4. While peppers are in the oven, prepare the filling.
5. In a large saucepan, heat the remaining olive oil and add the onion, carrot, celery and garlic. Cook 3-5 minutes until veggies start to soften.
6. Add the ground turkey and cook until meat is cooked through.
7. Add tomatoes and reduce heat, simmer sauce about 20 minutes. If sauce starts to thicken, add a little water to thin.
8. Cook the couscous per package directions and add couscous and raisins to the ragu sauce.
9. Turn the peppers cut side up and fill each half with equal amounts of the filling mixture. Any remaining mixture can go in the bottom of the baking pan around the peppers.
10. Place slices of Provolone cheese on top of each pepper and sprinkle with Parmesan cheese and parsley.
11. Return to oven and bake for 20 minutes until filling is hot and cheese is melted.

Serves: 4

Nutritional Information (per serving):

Calories 432
Protein 25g
Carbs 40g
Cholesterol 82mg
Fat 20g
Sat Fat 6g
Trans Fat 0g
Fiber 6g
Sodium 365mg
Sugar 14g