The entire family will enjoy this quick, easy and healthy dinner recipe! The bell peppers are stuffed full of ground beef or turkey, rice, zucchini, garlic, corn, tomatoes and lots of pepper jack cheese.
Preheat the oven to 350 degrees, and line a baking dish with foil for easier clean up. Dice, chop and prep your zucchini, tomatoes, corn, garlic, rice and cheese so that you have everything ready to throw in the pan.
Cut the tops off of the peppers. Remove the stems, and finely chop the tops; set aside. Scoop the seeds and guts out of the peppers and place them cut-side up in your baking dish.
Heat 2 tbsp of olive oil in a large skillet over medium-high heat. Sauté 3-4 finely minced garlic cloves in the oil for about 30 seconds, and then add the ground meat. Season with salt and pepper, and breakup and cook the meat until brown (about 7-10 minutes). Remove to a paper towel lined plate to get rid of the fat.
Once the meat has been removed, add 2 more tbsp of olive oil to the pan along with the diced bell pepper tops. Cook the peppers for a few minutes or until they soften. Add the zucchini, corn and remaining garlic, and cook for another minute. Add the tomatoes, ground meat and rice, and then cook until heated through. Stir in about 1.5 cups of your cheese into the mixture.
Fill the peppers half way up with your stuffing mixture, and place a layer of cheese inside (about half of what's left). Top with another layer of your mixture until filled to the rim. Finally, top with more cheese.
Pour about 1/4 cup of water into the bottom of your pan, and drizzle the peppers with olive oil. Cover the baking dish with foil and bake for 25 minutes. Uncover and bake another 10-15 minutes or until the cheese starts to brown.