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CT, United States
I'm Kate. I'm 25 and a busy nurse journeying through life! I'm restarting my weight loss journey! I started off with Jenny Craig but now I'm doing it on my own with the support of my beautiful bloggy friends!

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Thursday, September 6, 2012


Okay so I have been healthy meal planning...Pinterest I <3 you! So anyway, I had my usual day off yesterday. I wasn't able to go running but I did the housewife workout, getting my house clean and ready for guests on Sunday. Also I made a pasta bake for a coworker in need; she's had just one bad thing after another and I wanted to help out. You'll be super proud of me, I only tested one noodle to make sure the pasta bake was properly seasoned and tasted good. It was fantastic...but I packaged it up and left it alone while I started on my healthy meals for the week.

As always I made a pound of turkey taco meat. I LOVE having this around. 1/2 of it I put in the fridge. 1/2 of it I froze. I made 2 taco salads, one for lunch yesterday and I ate one today. Yay healthy eating! And I also prepared a recipe I found on Dashing Dish...with a few changes! IT WAS AMAZING!!!!!!!!!!!!!!!!!!!!! Oh yum!! I decided to share it as my first Get Fit, Feel Epic healthy recipe I enjoyed!!!


Pizza Stuffed Peppers

Adapted from Dashing Dish Recipe found here: Pizza Stuffed Peppers

4 Large Bell Peppers or 8 Medium/Small - Mine were WAY too small. Mine ended up being only half the size I needed but they still were amazing.
1 container sliced mushrooms - 8oz or so, I bought them presliced at the store!
1/2 cup onion finely chopped
2 cloves fresh garlic chopped
1 lb lean ground turkey
8oz spaghetti sauce (I used Hunt's garlic & herb sauce)
1 tsp each dried basil, oregano and parsley
1/4 cup tomato paste
10oz can Rotel diced tomato & green chilies DRAINED - I LOVED the spicy kick it gave this recipe. YUM!
1/2 cup parmesean cheese - I had fresh grated parm left over from making my coworker's recipe so I used that
2 tablespoons mozzarella cheese PER PEPPER.
2 slices Hormel Turkey Pepperoni PER PEPPER


1) Preheat the oven to 400. Spray a square baking dish with cooking spray and set aside.

2) Heat a pan over medium heat and spray with cooking spray. Add mushrooms, onion and garlic and sautee until onions are translucent and mushroomsa are soft. Put into a bowl and set aside.

3) Spray the same pan again and add turkey. Cook until the meat is no longer pink, then add 8oz of tomato sauce. Add back in mushroom/onion/garlic mixture. Also add in spices, Rotel, parmesean cheese and tomato paste. Stir until combined.

4) Remove from heat. Stuff peppers. If you are using a large pepper you should be able to fit in 1 cup of the meat mixture. If smaller, about 1/2 a cup. My peppers were smaller, so they didn't stand up nicely. I used tin foil to sort of prop them up in the pan.

5) Top with 2 tablespoons of mozzarella cheese shredded and 2 slices of pepperoni per pepper.

6) Bake 15-20 minutes IF using small peppers. 25-30 minutes IF using large peppers.

281Calories per Serving (1 large pepper or 2 small)
9 gFat per Serving
15 gCarbohydrate per Serving
3 gFiber per Serving
6.6 gSugar per Serving
37.7 gProtein per Serving
*From the Dashing Dish site

 GREAT recipe and it is SO yummy! I can't wait to have the leftovers for supper! Enjoy :)


  1. :O they sound (and look) delicious. I love stuffed peppers.

  2. yummo!!! my kiddos would love these!

  3. Oh no I cannot see the image :S Sounds good though!!!

    Have a good week!