Rainbow Stuffed Peppers Recipe
Yield: 4 To 6 serveRecipe by luhu.jp
Ingredients:
4 small: (to med.) Bell peppers, (1 color each: red, green, yellow and orange)
1/2 lbs: 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,
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 from luhu.jp
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 from luhu.jp