3 md Zucchini
2    Scallions -- minced
1/2    Green pepper
3    Sprigs parsley
1 c  Canned tomatoes
1/2 lb Ground turkey
1/4 ts Pepper
1/8 ts Cayenne pepper
1/2 ts Allspice
3/4 c  Bulgur
Tomato paste -- to taste
Lemon wedges

Place zucchini in a large deep skillet and add enough boiling water to
cover. Cook for 10 to 12 minutes, then chill quickly under cold water. Cut
off stem end of each zucchini and split lengthwise. Starting from wide end
of vegetable, scoop out pulp with a spoon,leaving a 1/2 inch thick shell;
reserve pulp. Place shells in a 9×13 baking dish.

Preheat oven to 350.

In a food processor mince scallions, green peppers, and parsley. Add
drained tomatoes (reserve the liquid), reserved zucchini pulp, turkey,
spices, and bulgur and process until well mixed.

Generously spoon mixture into scooped zucchini shells. Add enough water to
reserved tomato liquid to make 1 cup, stir in a little tomato paste, and
pour around the bottom of baking dish. Cover pan with foil and bake for 35
minutes, removing foil every 10 minutes to baste with liquid. Remove foil
completely for last 5 minutes of baking. Serve hot with lemon wedges.