Lasagna stuffed peppers: No carbs, all the taste of your favorite Italian dish.

By JULIE BRINKLEY

This recipe for lasagna stuffed peppers does away with the pasta, but keeps all the delicious flavors we love about this favorite Italian dish.

WHAT YOU NEED

2 bell peppers

½ cup part skim ricotta

¼ cup mozzarella, reduced fat

7 ounces ground turkey

1 tsp garlic

½ cup marinara sauce (no sugar)

1 tsp Italian seasoning

Parmesan cheese

HOW TO MAKE IT

In large skillet brown Turkey and add Italian seasoning, garlic and tomato sauce; simmer for 10 minutes.

Roast bell pepper halves in a 400 degree oven for 20 minutes.

Fill with meat mixture, top with 2 tbsp ricotta, add a last layer of meat mixture, and add another portion of ricotta on top.

Add 2 tbsp of mozzarella to each pepper and bake for 12 minutes.

Remove from oven and sprinkle Parmesan and parsley.

Serves 2.