Curry Stuffed Bell Peppers

   Ingredients

4 medium bell peppers (any color) tops cut away, seeds and white membrane removed

1 Tbsp. extra virgin olive oil

1 small onion, diced

1 lb. extra-lean ground turkey or chicken

1 medium zucchini, diced

1 tsp. curry powder

1 tsp. no-calorie sweetener, granulated, 1/2 packet

1/2 tsp. cloves

1/2 tsp. garlic powder

1/2 tsp. black pepper

1 cup low-sodium chicken broth

1 1/2 cups quinoa, cooked to package instructions

1/4 cup chopped, fresh cilantro

   Stuff any color bell with a mix of onion, ground turkey or chicken, zucchini, curry powder, quinoa or brown rice, and cilantro.

1. Preheat oven to 375.

2. In a large skillet, heat oil over medium heat. Add onions and cook 2-3 minutes until translucent.

3. Add turkey and brown - breaking up clumps and stirring until cooked through (it will turn greyish white).

4. Add zucchini, curry powder, no-calorie sweetener, cloves, garlic powder and pepper. Stir and cook 2-3 minutes more. Remove from heat.

5. Stir in chicken broth, quinoa, and cilantro until well mixed. Spoon ¼ of mixture in to each bell pepper. Place peppers in an 8x8 baking dish, standing up. Add enough water to cover the bottom of the baking dish about 1/8 inch deep.

6. Bake 25-30 minutes in preheated oven until peppers are tender and mixture is heated through.