Turkey Stuffed Peppers

1. Bring a large pot of water to a boil. Add the halved peppers and par-boil for 2 minutes. Remove and drain on paper towels.
2. Preheat oven to 350ºF.
3. Meanwhile, in a large skillet add the ground turkey and brown.
4. Once the turkey meat is browned, add the diced onions (or 1 tablespoon onion powder) and the garlic. Cook until onion is soft, about 4 minutes. (If using onion powder, cook until fragrant, about 2 minutes.)
5. Add the tomato paste and mix with the turkey to coat. Cook for about 1-2 minutes to cook the raw tomato flavor out.
6. Add the zucchini and cook until it is well mixed and warmed through, about 1 minute.
7. Add the diced tomatoes and cook until the liquid has reduced, about 4 minutes.
8. Add the parsley and basil and mix until combined.
9. In a 9×13 dish, lay out the peppers with the open side up. Stuff the peppers with the turkey mixture. (Depending on the size of the peppers, you may have some turkey mixture left over.)
10. Top each of the peppers with equal amounts of the Parmesan cheese.
11. Pour water or chicken broth into the bottom of the 9×13 dish, about ¼ inch high. This will help keep the peppers moist.
12. Bake in the oven for 25-30 minutes
13. Change the oven setting to broil on high and broil for 5 minutes. You want the cheese to get golden brown.
14. Let cool for 5 minutes then serve immediately.