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1
Cut tops off of peppers, remove seeds and membranes. Save pepper tops.
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2
Bring a large pot of covered water with a dash of salt to boil, add peppers, re-cover, and boil for 5 minutes. Remove and drain upside down on paper towels.
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3
In small pot, cook 1/2 cup rice in 1 1/4 cup water, set aside once rice has soaked up all water.
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4
Finely chop garlic, chop onion, zucchini, and tomato. Heat about 1 tablespoon of olive oil in large skillet. On medium/low heat, add garlic to skillet first, then onion. Cook while stirring for about 3 minutes. Lower heat if the garlic starts to brown. Then add zucchini, cook for another minute or so. Add tomato last, continue stirring.
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5
Meanwhile, cook ground turkey in a separate, smaller skillet.
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6
Stir in cooked rice and turkey to vegetable mixture. Stir in a few tablespoons of feta cheese. Chop up the several mint leaves and stir them in as well. Add black pepper to taste. Spoon mixture into peppers (fill them up!)
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7
Stand peppers upright in deep baking dish and sprinkle feta cheese on top. Cover dish and place in preheated 350u00b0F oven for 15 minutes.
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8
Serve immediately! For an added garnish, put the pepper tops back on top to serve. One stuffed pepper is about one serving. Enjoy!
