1 ½cupscooked and cooled rice (white or brown or any rice blend)
¼cupchopped fresh parsley
1tablespoonchopped fresh basil or 1 teaspoon dried
½teaspoonfreshly ground black pepper
1cupshredded Monterey Jack cheese(or any other shredding cheese)
Cut the tops off the peppers and remove the seeds and membranes from inside.
Preheat the oven to 350°F.Spray a 13 x 9 baking dish, or a baking dish large enough to hold all of the peppers snugly, with nonstick spray, or lightly oil the dish.
Heat a large skillet over medium high heat. Add the turkey, turkey sausage and onion, and stir occasionally for about 8 minutes, until the meat is browned and crumbly (break it up with a spoon as you go). Drain the turkey mixture in a colander and return the meat to the skillet over medium high heat. Add the zucchini and rice and cook, stirring occasionally, for another 3 minutes, until everything is very well combined. Stir in ½ cup of the tomato sauce, parsley, basil, sugar, salt and pepper.
Stuff the mixture into the 6 peppers, dividing it evenly and packing them full but not too tightly. Place the stuffed peppers upright into the prepared baking pan (see intro for tips on keeping peppers upright). Spoon the remaining ½ cup tomato sauce evenly over the filling, and sprinkle the tops evenly with the shredded cheese.
Cover the peppers loosely with aluminum foil. Bake, covered, for 45 minutes. Uncover and bake for 15 minutes longer, or until the peppers are tender and the cheese is golden brown. Let stand for 10 minutes before serving, on a platter or individual plates.
I like using ground turkey that is labeled 85/15%, which means it has more dark meat than the lean ground turkey, which is 97% fat free. It is a bit more juicy and flavorful, but you can use whichever version appeals to you.