Rainbow Stuffed Peppers Recipe

Ingredients:

4 small (to med.) Bell peppers, (1
-color each: red, green,
-yellow and orange)
1/2 lb Ground turkey
1/3 cup Diced red onions
1 can (16-oz.) ROSARITA no fat
-traditional refried beans
1 can (8.5-oz.) Whole kernel corn
-drained
3/4 cup ROSARITA green tomatillo
-salsa, medium
1/2 cup Cooked rice
1/8 cup Chopped fresh parsley
1 tsp Garlic powder
1/4 tsp Chili powder
1/4 tsp Ground cumin
each Salt, to taste

Instructions:

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.

Servings: 4