Do you love sweet peppers and want a recipe to make with those?  This is a great low carb recipe – next time I make it, I’ll add spaghetti squash to the bottom.  I will also cook the peppers a bit before piling the other ingredients on, so any water can drain from those first.

Ingredients:

• 2 sweet peppers (the big ones – I had two yellow ones)
• 1/4 cup dry ranch dressing
• 1 pound turkey burger (browned)
• 1 small can of mushrooms
• 1/2 red onion diced
• Banana peppers
• 1 cup spaghetti sauce (or more/less)
• 1/2 cup parmesan cheese
• 1 cup shredded cheese

Directions:

1.  Preheat oven to 350 degrees.
2.  Grease a 2 quart baking dish.
3.  Wash off the peppers and cut in bite size pieces – you choose the size you want to cut them.
   1. 1.   This is the part that I should have cooked these peppers for about 15 minutes first and then drain off the excess water.
4.  Sprinkle the dry ranch seasoning over the peppers.  If you love ranch, use more than 1/4 cup.
   
5.   Brown the turkey burger and add in the red onions and mushrooms.  Once done, drain the grease and pour over the sweet peppers.
   
6.   Add banana peppers on top of meet mixture.
   
7.   Add the spaghetti sauce to the top – feel free to add more if you want.  I ony added a cup because that is what we had left in the fridge.  Sprinkle parmesan cheese on top.
   
8.  Bake covered with foil for 10 minutes.  Uncover and bake another 10 minutes.
   1. 1.  When I cooked mine, I had prepared it a couple days in advance, so if you do the same, cook times may be longer.
9.  Add cheese and put back into oven until melted.
10.   Check the temperature – as long as it is at least 140, take out and enjoy!

There is no original recipe that I pulled this from – we had items in the fridge that needed to be used.  This could be something to add on top of tortilla chips, or even add to a low-carb tortilla!

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