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Rainbow stuffed peppers

Yield: 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

Instructions:

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.

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