I picked up a huge green pepper at the farmers market. I want to stuff it but I am looking for a good healthy recipe. It's so big I'm planning on cutting it lenght wise and using it for two meals.

I cannot eat turkey so please something other then that.

Dont know how this sounds but Ground chicken seasoned with taco seasoning, and chopped onions and tomatoes mixed in?

I love stuffed green peppers. I usually just use very lean ground beef and brown rice. Or you can stuff it with other veggies. I sometimes make a 'mexican' stuffed pepper that's completely meatless. I mix corn and black beans with brown rice and add chopped onion and a little taco seasoning. It's really delicious!

I am so in a soupy mood lately, this one is so DELISH! (stolen from the WW site) Even my husband (not a soup guy) liked it. It is SO close to actual stuffed peppers. MMMM, maybe I'll make a pot of it tomorrow. LOL! Oh yes and I cut this recipe in half. Your one big pepper should cover it, at least the 1/2 recipe.

Stuffed green pepper soup
2 lbs ground beef
1/2 med. onion
6 cups water
8 beef bouillon cubes
2 cans tomatoes (28 oz each)
2 cups cooked rice
2 tsp salt
1/2 tsp pepper
1/2 tsp paprika
3 green peppers-chopped

In a large Dutch oven or soup kettle, cook ground beef with onion until the meat is brown and the onion is tender, drain. Add bouillon cubes, tomatoes, rice and seasonings. Bring to a boil; reduce heat and simmer, covered, for 1 hour. Add chopped peppers; cook, uncovered, for 10 to 15 minutes or just until tender. Yield; 14-16 servings

Here's a recipe I recently posted for stuffing vegetables. I would probably use the other half of the pepper to add to the filling

Stuffed Portabello Mushrooms

1/2 cup quinoa (I've also made this dish with pasta stars and blue cheese instead of feta)
2 big portabello mushrooms (substitute peppers, or zucchini or some other to-be-stuffed vegetables if mushrooms aren't popular at your place)
1/4 cup pine nuts
1/4 cup kalamata olives
a little olive oil
1/2 chopped red pepper
Fresh basil leaves (to taste)
1/2 tsp red pepper flakes
1/2 tsp oregano
small red onion, chopped
minced garlic to taste
feta cheese to taste
1/2 cup chopped sun dried tomatoes (not the kind in oil!)

Prepare quinoa, set aside. Saute onions, garlic in a little olive oil for 3 minutes. Add sun dried tomatoes, kalamata olives, quinoa, spices, pine nuts, fresh basil. Saute for 4-5 minutes (mine got a little dry, so I added a little juice from the kalamata olives).

Wipe the portabello mushrooms with a paper towel. Cut off stems. Spray some PAM on a cookie sheet, put the portabellos stem side up. Scoop on filling until fully covered. Sprinkle on desired amount of feta cheese (low fat is okay!!) Top with diced red pepper. Broil until cheese melts and red peppers roast - about 10 minutes (keep checking). Serve with a salad.

Better Homes and Gardens ran an article on non-traditional stuffed pepper recipes recently. I haven't tried the recipes yet but a lot of them sound really good and they are all fairly low calorie (the mole recipe is the highest, at 360 calories). Here are their ideas:

• Shrimp and Pea Pod Stuffed Peppers: http://recipes.bhg.com/recipes/recip...requestid=2301
• Peppers Stuffed with Cinnamon Bulger: http://recipes.bhg.com/recipes/recip...requestid=2409
• Stuffed Peppers Risotto: http://recipes.bhg.com/recipes/recip...requestid=2455
• Stuffed Peppers Mole: http://recipes.bhg.com/recipes/recip...requestid=2495
• Barley Stuffed Peppers: http://recipes.bhg.com/recipes/recip...requestid=2555
• Peppers Stuffed with Cranberry Bulgar: http://recipes.bhg.com/recipes/recip...requestid=2666