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