| INGREDIENTS: |
| 4 bell peppers, sliced in half lengthwise, stem and seeds removed |
| 1 tablespoon olive oil |
| 1 yellow onion, diced |
| 1 stalk celery, diced |
| 1 teaspoon garlic, minced |
| 1 pound ground game meat |
| 1 zucchini, diced |
| 1 carrot, shredded |
| 1 (14 ounce) can diced tomatoes, drained |
| 1 1/2 tablespoons tomato paste |
| 1/2 tablespoon Italian seasoning |
| 1/4 teaspoon salt |
| 1/4 teaspoon pepper |
| 2 cups fresh spinach |
| 8 tablespoons shredded mozzarella cheese |
| PREPARATION: |
| 1. Preheat oven to 350◦F. |
| 2. Place the peppers, cut side up, on a baking pan and roast for 15 minutes. |
| 3. Heat oil in a skillet over medium heat. |
| 4. Add onion and celery and cook for 2 minutes. |
| 5. Add garlic and cook for an additional minute. |
| 6. Add ground meat and cook until evenly brown. |
| 7. Add zucchini, carrot, tomatoes, tomato paste, Italian seasoning, salt, and pepper; stir well. |
| 8. Add spinach, cover with lid and cook until spinach has wilted, about 5 minutes. |
| 9. Stuff the pepper with the skillet mixture, top each on with a tablespoon of shredded cheese and place back in the oven for about 5 minutes, or until the cheese has melted. |
| Recipe courtesy of Diabetes Prevention & ControlAdapted from allrecipes.com |
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