Preheat oven to 375º Chop all veggies, tomatoes, onion, garlic, zucchini, into small even pieces, the smaller you chop them the less noticeable they will be.
Brown the meat in a large skillet or pan on medium high heat. Add in seasoning, onion, zucchini. Let it brown for about 5 minutes, add in the garlic.
Add in broth, simmer uncovered for about 5 minutes or until the veggies are softened and the paste and broth has combined and thickened.
While the meat mixture is thickening, prepare the bell peppers. Slice in half vertically and discard the white flesh, stem and seeds. Fill each pepper to the brim with the taco meat mixture. Press it into the pepper so it's "stuffed"
Top the peppers with cheese and pop into the oven for about 15 minutes or until cheese is melty and golden on top. Let them cool a bit and serve with toppings of choice.