-
1
1.
-
2
Bring a large pot of water to a boil.
-
3
Add the halved peppers and par-boil for 2 minutes.
-
4
Remove and drain on paper towels.
-
5
2.
-
6
Preheat oven to 350 degrees F. 3.
-
7
Meanwhile, in a large skillet add the ground turkey and brown.
-
8
4.
-
9
Once the turkey meat is browned, add the diced onions (or 1 tablespoon onion powder) and the garlic.
-
10
Cook until onion is soft, about 4 minutes.
-
11
(If using onion powder, cook until fragrant, about 2 minutes.)
-
12
5.
-
13
Add the tomato paste and mix with the turkey to coat.
-
14
Cook for about 1-2 minutes to cook the raw tomato flavor out.
-
15
6.
-
16
Add the zucchini and cook until it is well mixed and warmed through, about 1 minute.
-
17
7.
-
18
Add the diced tomatoes and cook until the liquid has reduced, about 4 minutes.
-
19
8.
-
20
Add the parsley and basil and mix until combined.
-
21
9.
-
22
In a 9x13 dish, lay out the peppers with the open side up.
-
23
Stuff the peppers with the turkey mixture.
-
24
(Depending on the size of the peppers, you may have some turkey mixture left over.)
-
25
10.
-
26
Top each of the peppers with equal amounts of the Parmesan cheese.
-
27
11.
-
28
Pour water or chicken broth into the bottom of the 9x13 dish, about 1/4 inch high.
-
29
This will help keep the peppers moist.
-
30
12.
-
31
Bake in the oven for 25-30 minutes 13.
-
32
Change the oven setting to broil on high and broil for 5 minutes.
-
33
You want the cheese to get golden brown.
-
34
14.
-
35
Let cool for 5 minutes then serve immediately.
