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Rainbow Stuffed Peppers

Type: Poultry
Courses: Main Course
Serves: 6 people

Recipe Ingredients

4   Bell peppers - (1 (to med.) (small)
  Each: red - green, yellow and orange)
1/2 lb 227g / 8ozGround turkey
1/3 cup 20g / 0.7ozDiced red onions
1   Rosarita no fat - traditional refried (16-oz.)
1   Whole kernel corn - drained (8.5-oz.)
3/4 cup 177mlRosarita green tomatillo - salsa; medium
1/2 cup 80g / 2.8ozCooked rice
1/8 cup 18g / 0.6ozChopped fresh parsley
1 teaspoon 5mlGarlic powder
1/4 teaspoon 1.3mlChili powder
1/4 teaspoon 1.3mlGround cumin
  Salt - to taste

Recipe 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 350F for 35 to 40 minutes.

Serve with additional salsa.

Mendicino Pasta Co.


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