| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Low fat, Main dish |
4 |
To 6 serve |
INGREDIENTS
| 4 |
sm |
(to med.) Bell peppers; (1 color each: red, green, yellow and orange) |
| 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 |
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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