Stuffed Peppers

Stuffed Peppers, serves 4

• 5oz ww penne pasta
• 1C chopped broccoli
• 1T evoo
• 8oz 99% lean ground turkey
• 1/2C marinara sauce
• 4oz log goat cheese
• 4 peppers, any color (we used red, yellow, and orange)
• 1/4 shredded cheese (we used 2% cheddar)

1. Cook pasta, following box directions.  In the last 3-5minutes of cooking stir in broccoli.  Drain and set aside.
2. Meanwhile, preheat oven to 475*.  Cut the tops off of the peppers.  Using a spoon, scoop out the pith and seeds, careful not to break the bottoms of the peppers.
3. Put pot back on stove, turn heat down to medium and heat evoo.  Add turkey meat and cook for 2-3minutes.  Pour in marinara sauce and finish cooking meat through.  Remove from heat.
4. Add pasta and broccoli back to pot, along with goat cheese, and stir to mix.
5. Spoon pasta into peppers.  Split cheese ontop of the peppers.  Place peppers on a foiled cookie sheet.
6. Bake for 15minutes.

Notes on the recipe -

* Think anti-Sir-Mix-A lot with the peppers, get ones with flat bottoms (i.e. they will stand alone)

*I did not do this, but I highly recommend preheating the peppers for 5-10minutes

* Each serving has ~400calories