Rainbow Stuffed Peppers Recipe - Cooking Index
|4||Bell peppers - (1 (to med.) (small)|
|Each: red - green, yellow and orange)|
|1/2 lb||227g / 8oz||Ground turkey|
|1/3 cup||20g / 0.7oz||Diced red onions|
|1||Rosarita no fat - traditional refried (16-oz.)|
|1||Whole kernel corn - drained (8.5-oz.)|
|3/4 cup||177ml||Rosarita green tomatillo - salsa; medium|
|1/2 cup||80g / 2.8oz||Cooked rice|
|1/8 cup||18g / 0.6oz||Chopped fresh parsley|
|1 teaspoon||5ml||Garlic powder|
|1/4 teaspoon||1.3ml||Chili powder|
|1/4 teaspoon||1.3ml||Ground cumin|
|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 350F for 35 to 40 minutes.
Serve with additional salsa.
Mendicino Pasta Co.
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