I know what my own little pot of gold holds at the end of the rainbow, and it looks a little like a stuffed bell pepper! The lucky part of this is how healthy, low-carb, and all-around delicious this meal was! I actually took the ingredients over to family's house to cook, if that tells you just how easy the prep was. First day of March needed homage, so I filled the pepper with all-goodness and then cut a little shamrock into the side for the perfect touch! Slåinte!

LUCKY CHARM STUFFED BELL PEPPERS

4 bell peppers (green, of course!)

extra virgin olive oil (evoo)

1 pkg ground turkey

sea salt

pepper

1 can garbanzo beans, drained and slightly mashed

1 small onion, diced finely

1 small eggplant, diced finely

1 small yellow squash, diced finely

1 small zucchini, diced finely

2 tbs Italian seasoning

1 tbs garlic powder

1 tbs paprika

1 tbs sea salt

1 tsp pepper

1 8-oz container ricotta cheese

Shredded Parmesan cheese

Prepare bell peppers by slicing off the tops as close to the stem as possible and cleaning out the seeds and membrane. Place on a prepared baking sheet and set aside, and preheat oven to 350 degrees. Sprinkle a little evoo into a pan over medium heat. Place ground turkey into pan and sprinkle with a little sea salt and pepper, and brown until just cooked through. Set aside in a medium-sized bowl. In the same pan over medium heat, sprinkle a little evoo and add mashed garbanzo beans (or just mash them in the pan!) all vegetables and seasonings and let cook for about two minutes. While veggies are cooking, add ricotta cheese to ground turkey and stir until just blended. Remove vegetables from heat and add to meat-and-cheese mixture. Stuff the mixture into the bell peppers, sprinkle a little grated Parmesan cheese on top and let cook for about 20 minutes or until peppers are to desired consistency. Once peppers come out of the oven, let rest for about 5 minutes and with a paring knife, carefully cut your shamrock out of the side. Pop said shamrock into your mouth for luck!