Bell pepper pizza boats
Makes 4 servings
2 1/4 condiments
1/2 fat serving – this is enough because the cheese adds fat
1 pound 95 to 97% lean ground beef or turkey
3 bell peppers, cored and seeds removed (varied colors if available)
1 cup diced mushrooms
1/2 cup diced red onions
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
3/4 cup no sugar added pizza sauce, or marinara
1/2 cup Roma tomatoes, sliced
3 ounces sliced black olives
1 cup shredded mozzarella cheese, (part-skim)
2 tablespoons fresh basil
In a large skillet, cook ground meat over medium-high heat, breaking up with a fork as it cooks. When meat is almost done, add diced mushrooms and onions. Continue cooking until meat has lost its pink color and is cooked through. Drain off excess fat, and add black pepper, red pepper flakes, and pizza sauce or marinara, stir to combine.
While meat is cooking, slice each bell pepper into 6 verticle pieces, along the seam where they dip down.
Preheat oven to 375 degrees F.
Place pepper boats on a parchment lined baking sheet. Equally divide meat mixture among each boat. Distribute tomato slices, sliced olives, then cheese over meat mixture. Bake for 15 minutes or until cheese is melted. Remove from oven and sprinkle with chopped basil.
NOTE: If you prefer much softer bell peppers, add a few tablespoons water to the bottom of a large casserole dish, add boats, cover tightly with foil and bake 20 minutes.