Turkey Stuffed Peppers

Preheat oven to 375 degrees F (190 degrees C).

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.

Liberally fill peppers with turkey stuffing, making sure to tuck the stuffing into the crevices of the pepper. There should be enough stuffing to mound atop the peppers. Wet your hands with water and even out the turkey mixture with your fingers.

Place the stuffed peppers into the oven and roast the peppers for 30-35 minutes, until the turkey is cooked through.

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!