First, I heated the oven to 450 and tossed a few spears of fresh broccoli in to roast. I sprayed them with olive oil spray and put them in my paella pan. I made sure to leave one side of the pan clear of any oil so I could add the peppers later to finish.
In a skillet, I sauteed 1/4 onion and 1 clove of garlic, minced, in 2 tsp of olive oil. I added 4 ounces of ground turkey to saute. I took two small new potatoes I had boiled earlier and sliced them finely and added and sauteed until done. When the oil was fully absorbed, rather than adding more oil, I added 1 TBSP of water to keep everything from sticking, putting the lid on with the steaming water made the flavors blend together beautifully.
While the onions were sauteeing for the has, I started the peppers by slicing the tops off three banana peppers and cleaning them out. I nuked them for 30 seconds in the microwave so they were soft and pliable when I stuffed them The stuffing is one small zucchini grated with about 1 TBSP of roaste red pepper, chopped fine, 1/4 of sour cream, salt, pepper and dill weed. I added them to the pan in the oven and when the hash was done, so were the the broccoli and peppers.