Slice the tops off of 5 medium size green peppers. Remove seeds and membrane from inside of each pepper, rinse with water and set aside. Discard stems, seeds and membranes. Chop remaining green pepper tops, set aside.

Pour 2 cups water into a medium saucepan. Bring to a boil, add rice and stir. Cover saucepan, reduce heat, simmer for 15 to 20 minutes. Remove from heat, set aside.

In a small bowl, stir together condensed tomato soup and water until smooth. Set aside.

In a large frying pan, heat oil. Brown ground turkey and ground beef until no longer pink inside. Season with everyday seasoning blend. Drain off fat. Add chopped green pepper tops, minced garlic, onion, green pepper, tomatoes, zucchini, honey and dried parsley flakes. Stir in cooked rice and 1/3 cup tomato soup/water mixture. Combine all ingredients together well, remove from heat and set aside to cool slightly. Add shredded cheddar cheese, stir until combined.

Fill each green pepper to the top with meat mixture. Place filled green peppers in a baking dish. Pour remaining tomato soup/water mixture over green peppers in baking dish. Cover with aluminum foil.

Place baking dish in oven, bake covered for 45 minutes at 350 degrees. Remove cover, bake 15 minutes longer. Remove from oven. Spoon tomato mixture over green peppers and serve.