4 bell peppers 1 lb ground beef or turkey 1 onion, chopped 2 garlic cloves, chopped 1 large fresh tomato, diced 1 zucchini, chopped 1 large egg (substitute: 2 Tbsp flax meal and 6 Tbsp. water)* 1/2 tsp. cumin 1 Tbsp. chili powder 1/2 tsp. salt fresh ground pepper to taste Fresh cilantro (optional) Avocado or pre-made guacamole
Preheat oven to 375.
(If you are using the egg substitute: In a small bowl, combine flax meal and water. Set aside to thicken.)
Brown meat in large skillet and add onion and garlic and cook 4 minutes. Add zucchini and cook another 3 minutes.
Remove from heat. Add tomato, spices and egg (or flax/water mixture) and combine all. Taste to see if you need to adjust spices to your liking (ex: add more heat, more chili powder, etc).
Cut tops off peppers but keep them. Scoop out seeds and spoon meat mixture into peppers. Bake in oven 30-40 minutes in glass baking dish until well heated and peppers are slightly browned. Keep an eye on them as this can happen fast.
Top with sliced avocados or pre-made guacamole and serve with salad.