Rainbow Stuffed Peppers
Yield
4 to 8 servePrep
20 minCook
40 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
sweet red bell peppers
|
|
| 1 | each |
green bell peppers
|
|
| 1 | each |
sweet yellow bell peppers
|
|
| 1 | each |
orange bell pepper
|
* |
| ½ | pound |
ground turkey
|
|
| ⅓ | cup |
red onion
diced |
|
| 1 | can |
refried beans
(16 ounces) |
*
|
| 1 | can |
corn kernels, canned
drained, 8 1/2 ounces |
|
| ¾ | cup |
salsa
green tomatillo |
*
|
| ½ | cup |
rice
cooked |
|
| ⅛ | cup |
parsley leaves
fresh, chopped |
|
| 1 | teaspoon |
garlic powder
|
|
| ¼ | teaspoon |
chili powder
|
|
| ¼ | teaspoon |
cumin
ground |
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
sweet red bell peppers
|
|
| 1 | each |
green bell peppers
|
|
| 1 | each |
sweet yellow bell peppers
|
|
| 1 | each |
orange bell pepper
|
* |
| 226.8 | g |
ground turkey
|
|
| 79 | ml |
red onion
diced |
|
| 1 | can |
refried beans
(16 ounces) |
*
|
| 1 | can |
corn kernels, canned
drained, 8 1/2 ounces |
|
| 177 | ml |
salsa
green tomatillo |
*
|
| 118 | ml |
rice
cooked |
|
| 3E+1 | ml |
parsley leaves
fresh, chopped |
|
| 5 | ml |
garlic powder
|
|
| 1.3 | ml |
chili powder
|
|
| 1.3 | ml |
cumin
ground |
|
| 1 | 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℉ (180℃) F for 35 to 40 minutes.
Serve with additional salsa. Makes 4 to 8 servings.
