Stuffed Bell Peppers & Zucchini : {Low Carb}

IMG_2133This is our go-to healthy meal in the Johnston house…stuffed bell peppers.  The great thing is you can change up the filling to whatever you want.  On Pinterest I have seen stuffed peppers with rice but I don’t like rice so I just stuff them with veggies or beans..plus that is healthier.  When whipping these up I saw that I had extra zucchini so I stuffed some of those too and they were so good as well and more filling!

We also love SUPER spicy food so we use 2 packs of taco seasoning and jalapeños when making these!

Simple Directions:

Cut in half, clean out seeds, stuff with whatever you like, back uncovered for 15-20 minutes at 400 degrees.  That’s it!  Have fun making your own stuffed peppers (or zucchini)!  *Tip: Orange bell peppers are the best to stuff because they are the sweetest.  The green are bitter and I find the skin of the red peels off sometimes when cooking.

IMG_2138 IMG_2139 IMG_2140 IMG_2147IMG_2152 IMG_2151 IMG_2154IMG_2158I had this much extra of turkey, beans, and corn that I combined it to save for soft tacos later.
IMG_2159IMG_2163IMG_2168We love to serve it on shredded lettuce with sour cream and salsa.  When my husband doesn’t want it “Low Carb” he chops it all up and stuffs flour tortillas to make soft tacos out of it all.  It’s all easy and delish!