Title: Rainbow Stuffed Peppers
Categories: Entree Lowfat
Yield: 4 To 6 serve
| 4 | sm | (to med.) Bell peppers; (1 color each: red, green, yellow an |
| 1/2 | lb | Ground turkey |
| 1/3 | c | Diced red onions |
| 1 | cn | (16-oz.) ROSARITA no fat traditional refried beans |
| 1 | cn | (8.5-oz.) Whole kernel corn; drained |
| 3/4 | c | ROSARITA green tomatillo salsa; medium |
| 1/2 | c | Cooked rice |
| 1/8 | c | Chopped fresh parsley |
| 1 | ts | Garlic powder |
| 1/4 | ts | Chili powder |
| 1/4 | ts | Ground cumin |
| | x | Salt, to taste |
Cut bell peppers in half from top of stem to bottom; discard seeds and
membranes. In large pot of boiling water, blanch peppers for 3 minutes;
invert to drain. In medium skillet, brown turkey with onions. Add
remaining ingredients and simmer until mixture is hot and bubbly. Place
peppers in 13 x 9 x 2-inch baking dish; stuff peppers with bean mixture.
Bake, covered, at 350 degrees F. for 35 to 40 minutes. Serve with
additional salsa. Makes 4 to 8 servings.