• 4 green bell peppers, halved
• 1 lb ground turkey (or turkey sausage)
• 2 tbsp olive oil
• 1/2 onion, chopped
• 4 cloves garlic, minced/pressed
• 1 zucchini, chopped
• 1/2 c frozen corn
• 1 tsp Italian seasoning
• 2 tsp chili powder
• salt and pepper to taste
• 1/2 c rice
• 1/2 c water
• 14.5 oz diced tomatoes
• 1/2 c feta cheese

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Place the peppers cut-side down on a liglty greased baking sheet. Roast 25-30 minutes or until tender and skin starts to brown.
3. In a small sauce pan, bring water to a boil. Add rice and tomoatoes, stir and reduce heat to a simmer. Cook for 25 minutes (or according to rice package).
4. Heat oil over medium-high heat. Cook the turkey until almost brown. Add onions, garlic and seasonings. After cooking for 2-3 minutes, add zucchini and corn. Cook for 5 minute more and stir in the cooked rice. Remove from heat, mix in the feta cheese, and spoon the mixture into the pepper halves.
5. Return to the oven for 5-10 minutes. Serve immediately.