Stoked at Home

1 Start by chopping up all of your veggies!
2 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.
3 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. 
4 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.
5 Pre-heat your over to 400 degrees.
6 Meanwhile, slice the bell peppers in half and take all of the seeds out.
7 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.
8 Place peppers on a sheet pan and bake in the oven for 35 minutes.
9 After 35 minutes, top the peppers with feta cheese and turn the oven on broil for 5 or so minutes or until browned.
10 Let the peppers cool for 10 minutes before serving.
11 Store peppers in tupperware container in the fridge for up to 4 days.