Turkey & rice stuffed peppers

What you'll need

• 2 bell peppers, halved and seeded
• 8 oz lean ground turkey
• 1 cup cooked white rice
• ½ zucchini, diced
• ½ tsp dried oregano
• ¼ cup low-sodium broth
• 1 tsp olive oil

How to make it

1. Heat oven to 375°F. Bake pepper halves cut side up for 15 minutes to soften.
2. Cook turkey and zucchini in oil until turkey is no longer pink. Mix in rice, oregano and broth.
3. Fill peppers. Cover and bake 20 minutes, until peppers are tender and filling reaches 165°F.