Stuffed Peppers w Turkey and Vegetables

4 serving Green Bell Pepper - 1 large pepper
16 oz Turkey, Ground turkey, 93% lean
2 tbsp Filippo Berio Extra Light Olive Oil
2 serving Onion - Yellow - 14Cal/1/4-Cup (1/2 onion, chopped)
1 cup, sliced Zucchini (1 full zucchini)
74 gram(s) bell pepper, red, sweet, raw (1/2 red bell pepper, chopped)
.5 pepper, large (3-3/4" long, 3" Yellow Peppers (bell peppers)
1 cup Spinach, fresh
.75 cup Del Monte Diced Tomatoes, No Salt Added (1: 14.5oz can)
0.062 cup Tomato Paste (1 tbsp)
Italian seasoning to taste
garlic powder to taste
salt and pepper to taste

Preheat oven to 350 degrees F (175 degrees C).
Wrap the green bell peppers in aluminum foil, and place in a baking dish. Bake 15 minutes in the preheated oven. Remove from heat.
In a skillet over medium heat, cook the turkey until evenly brown. Set aside. Heat oil in the skillet, and cook onion, mushrooms, zucchini, red bell pepper, yellow bell pepper, and spinach until tender. Return turkey to the skillet. Mix in the tomatoes and tomato paste, and season with Italian seasoning, garlic powder, salt, and pepper. Stuff the green peppers with the skillet mixture.
Return peppers to the oven, and continue cooking 15 minutes.

Serving Size: 1 Stuffed Pepper