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Preheat oven to 400F. Place peppers on a rimmed baking sheet. Set aside.
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Heat olive oil in a large skillet over medium-high heat. Add turkey and onion; cook, breaking up
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the turkey, until turkey is cooked through and onion is translucent. Add zucchini and tomato and
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cook until zucchini has softened, about 3 minutes. Add garlic, oregano, and salt and pepper;
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cook just until garlic is fragrant, about 30 seconds. Stir in rice, Member’s Mark Tomato Paste,
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and water; stir to combine. Bring to a bubble and let simmer until thickened. Spoon the mixture
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into the prepared peppers. Cover with aluminum foil and bake for 30 minutes. Remove and
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sprinkle with feta and pine nuts; bake another 10 - 15 minutes, until peppers have softened.