Rainbow Stuffed Peppers Recipe - Cooking Index
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.
Source:
Mendicino Pasta Co.
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