Stuffed Peppers with Turkey and Vegetables

Ingredients

• 14.5 ounce canned tomatoes diced drained canned
• 4 servings garlic powder to taste
• 4  bell peppers green seeded
• 1 pound pd of ground turkey 
• 4 servings penzey's southwest seasoning italian to taste
• 1 cup mushrooms sliced
• 2 tablespoons olive oil 
• 0.5  onion chopped
• 0.5  bell pepper red chopped
• 4 servings salt and pepper to taste
• 1 cup pkt spinach fresh
• 1 tablespoon tomato paste 
• 0.5  bell pepper yellow chopped
• 1  zucchini chopped

Equipment

• frying pan
• oven
• baking pan
• aluminum foil

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Wrap the green bell peppers in aluminum foil, and place in a baking dish.
3. Bake 15 minutes in the preheated oven.
4. Remove from heat.
5. In a skillet over medium heat, cook the turkey until evenly brown. Set aside.
6. 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.
7. 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.
8. Return peppers to the oven, and continue cooking 15 minutes.