• 4 green bell peppers, tops removed, seeded
• 1 pound ground turkey
• 2 tablespoons olive oil
• 1/2 onion, chopped
• 1 cup sliced mushrooms
• 1 zucchini, chopped
• 1/2 red bell pepper, chopped
• 1/2 yellow bell pepper, chopped
• 1 cup fresh spinach
• 1 (14.5 ounce) can diced tomatoes, drained
• 1 tablespoon tomato paste
• Italian seasoning to taste
• garlic powder to taste
• salt and pepper to taste

1. Preheat oven to 350 degrees F (175 degrees C).

2. Wrap the green bell peppers in aluminum foil, and place in a baking dish. Bake 15 minutes in the preheated oven. Remove from heat.

3. In a skillet over medium heat, cook the turkey until evenly brown. Set aside. Heat oil in the skillet, and cook onion, mushrooms, zucchini, red bell pepper, yellow bell pepper, and spinach until tender. Return turkey to the skillet. Mix in the tomatoes and tomato paste, and season with Italian seasoning, garlic powder, salt, and pepper. Stuff the green peppers with the skillet mixture.

Return peppers to the oven, and continue cooking 15 minutes

• 2 medium tart baking apples
• ¼ cup sugar
• 2 teaspoons all-purpose flour
• ¾ teaspoon ground cinnamon
• 1 sheet refrigerated pie crust (1/2 box)

Preheat oven to 425 degrees. Peel, core, and chop apples into ¼-inch pieces. In medium bowl, combine apples, sugar, flour, and cinnamon, tossing gently. Set aside.

Open and unroll pie crust flat onto work surface. Using a 4-inch wide bowl or cup, cut out five circles, reserving scraps. Press each circle inside 5 spaces of muffin tin.

Evenly divide apple mixture into each prepared muffin cup. Cut reserved dough scraps into strips ¼-inch wide. Top each pie with strips. Fill remaining empty muffin cup ¼ way up with water.

Bake until bubbling, about 18 minutes. Let pies cool in muffin tin, then remove.

Servings: 5

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