Cut 2 medium to large zucchini half lengthwise. Using a teaspoon, scrape out the zucchini from the shell, leaving enough zucchini on the shell to form a substantial baking container. Place zucchini shells, cut side up, in a large rectangular baking pan.

Combine a 28-ounce can of stewed tomatoes along with the juice they are packed in with the zucchini from your shells. Place this mixture in a food processor container or in a blender and blend until smooth; set aside.

In a medium skillet, saute three cloves of minced garlic in 1 tablespoon vegetable oil and 1 tablespoon butter. Meanwhile, chop 1 medium white onion and 1 medium green pepper finely. Then add onions and peppers to garlic-oil mixture.

Put rice on to cook. You may use brown rice, white rice, or instant, but you need 1 to 1 1/2 cups of cooked rice. Follow instructions for cooking rice on the package of whichever manufacturer you choose.

Add 1 pound of ground turkey to onions and green pepper mixture and brown thoroughly. Then season to taste with seasoning salt. Combine rice with meat mixture.

Preheat oven to 350 degrees. Put rice/meat mixture into shells, then pour zucchini/tomato sauce over stuffed zucchinis. Bake for 1 hour, topping with grated cheese in the last 10 minutes of baking. Shells will be tender after baking, making the entire product edible!