Preheat oven to 350°F.
Cut the tops of the peppers. Remove the seeds and membranes as much as you can. Place peppers in a baking dish.
Heat 1 Tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add the turkey and onion and cook, breaking up the turkey into small pieces. Cook until the turkey is almost cooked.
Add the zucchini, garlic, Italian seasoning, cumin, red pepper flakes, salt and pepper. Stir and cook for 1 minute. Taste and adjust seasonings.
Stir in the tomatoes. Cook for 1-2 minutes.
Add the rice and combine. Cook until all is heated through and remove from heat.
Fill the peppers with the rice mixture and top with cheese and a jalapeno if desired.
Pour the chicken broth into the bottom of the baking dish and drizzle the peppers with olive oil.
Bake the peppers uncovered for 30-40 minutes until the peppers are soft and the cheese is melted.
Garnish with cilantro and enjoy!