Italian Stuffed Bell Peppers with Feta Cheese

Throw them all in the pan with 2 tbsp of grapeseed or olive oil, 1/4 tsp salt, 1/4 tsp pepper, 1/4 tsp italian seasoning- cook them until slightly tender, about 6-8 minutes.

In another pan cook down the ground turkey and season it with remaining: 3/4 tsp salt, 1/2 tsp pepper, 1/2 tsp italian seasoning, 1/2 tsp of onion powder. 

Add the turkey to the veggies and then add in the fire roasted tomatoes, basil, spinach and spaghetti sauce- continue to cook on a low heat for 10-15 minutes.

Pre-heat your over to 400 degrees.

Meanwhile, slice the bell peppers in half and take all of the seeds out.

Take 1/2 cup of the turkey mixture and add it into each bell pepper half- stuffing it all the way full. Repeat until all of the mixture is gone.

Place peppers on a sheet pan and bake in the oven for 35 minutes.

After 35 minutes, top the peppers with feta cheese and turn the oven on broil for 5 or so minutes or until browned.

Let the peppers cool for 10 minutes before serving.

Store peppers in tupperware container in the fridge for up to 4 days.