Bake the halved peppers drizzled with oil at 350°C for 25-30 min or until tender.
While the peppers are cooking, in a pan sauté the onion and zucchini until soft then add in the turkey and season with S&P.
Add in the seasoning blend the once the turkey has browned and pour in the diced tomatoes.
Add in the corn and black beans, simmer for 5 min.
Mix in the rice then once the peppers are done transfer the filling to the peppers.
Place the stuffed peppers back in the oven (top with cheese if you like) and bake for 10 min.
Then add some toppings and enjoy.