Rainbow stuffed peppers

4 to 6 serve

Ingredients

Quantity Ingredient
4 smalls (to med.) Bell peppers; (1 color each: red, green, yellow and orange)
½ pounds Ground turkey
⅓ cup Diced red onions
1 can (16-oz.) ROSARITA no fat traditional refried beans
1 can (8.5-oz.) Whole kernel corn; drained
¾ cup ROSARITA green tomatillo salsa; medium
½ cup Cooked rice
⅛ cup Chopped fresh parsley
1 teaspoon Garlic powder
¼ teaspoon Chili powder
¼ teaspoon Ground cumin
x Salt, to taste

Directions

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.

Source: ROSARITA No Fat Traditional Refried Beans can label.

Meal-Master provided by iRis gRayson.

Submitted By IRIS GRAYSON On 11-06-95

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