Stuffed Bell Peppers !

So, in times of need (aka diet) comes ingenuity. This recipe originally was labeled "Orzo Stuffed Bell Peppers" but I've modified it and made it better (IMO).

The participants in this play:

Prestuffing:

Blessed by Buddha prior to the oven:

...And upon leaving the oven:

The recipe:

Stuffed Bell Peppers

1 (28-ounce) can Italian tomatoes or diced tomatoes
2 zucchini, grated
1 lb. Italian sausage
red pepper flakes, to taste
1/8 cup chopped fresh mint leaves
1/2 cup grated Pecorino Romano, plus more for sprinkling
dash of Tom's Hot Sauce
1/4 cup extra-virgin olive oil
3 cloves garlic, minced
1 teaspoon salt
1 teaspoon freshly ground black pepper
1-2 cups chicken broth
6 sweet bell peppers (red, orange or yellow)

Preheat the oven to 400 degrees F.

Pour the tomatoes into a large bowl and break apart using a pair of kitchen shears or your finger tips. Add the zucchini, mint, cheese, olive oil, garlic, Tom's, salt, and pepper. Stir to combine.

Meanwhile, brown the sausage with a sprinkling of red pepper flakes until done. Stir the sausage into the vegetable mix to combine.

Slice the tops off the peppers and remove all ribs and seeds. Cut a very thin slice from the base to help the peppers stand up.

Place the peppers in the baking dish surrounded with the chicken broth. Spoon the mixture into the peppers. Cover the dish with foil and bake for 45 minutes. Remove the foil, sprinkle the top of each pepper with cheese and continue baking until the cheese is golden, about 15 minutes. Remove from the oven, carefully transfer the stuffed pepper to a serving plate.