Turkey Stuffed Peppers

In a large skillet, heat the Olive Oil (1 Tbsp) over medium heat. Add the grated Zucchini (1) and finely diced Onion (1) . Cook until tender, about 5-6 minutes, stirring occasionally.

Add the Crushed Red Pepper Flakes (1/2 tsp) , Garlic (1 clove) , Dried Basil (1 tsp) , Dried Oregano (1 tsp) , Kosher Salt (1 tsp) , Ground Black Pepper (1/2 tsp) . Cook for another minute.

In a large bowl, combine the Old Fashioned Rolled Oats (1/2 cup) , Eggland's Best Classic Egg (1) , onion mixture, Extra Lean Ground Turkey (1.3 lb) . Low-Moisture Part-Skim Mozzarella Cheese (1/2 cup) . Mix with your hands. Add the Chicken Broth (1/3 cup) and mix again so that the broth is incorporated.

Line a large, rimmed baking sheet with parchment paper or aluminum foil. Place the sliced vertically through the stem with seeds and ribs removed Bell Peppers (3) , cut side up onto the baking sheet.

Serve peppers with Marinara Sauce (2 cups) and additional Mozzarella Cheese (to taste) or Parmesan Cheese (to taste) for a bubbly baked "casserole" pepper -- spread 1/3 cup marinara sauce in the bottom of a baking dish.

Place the peppers in the dish and spoon marinara on top of each pepper. Top with a sprinkle of Mozzarella Cheese (to taste) and Parmesan Cheese (to taste) and heat under the broiler for 3-5 minutes until lightly browned and bubbly. Serve and enjoy!