Ingredients

4 small (to medium.) bell peppers; (1 color each: red, green, yellow and orange)
1/2 lb. ground turkey
1/3 C. diced red onions
16-oz. can rosarita no fat traditional refried beans
8-1/2-oz. whole kernel corn; drained
3/4 C. rosarita green tomauntilo salsa; medium
1/2 C. cooked rice
1/8 C. chopped fresh parsley
1 tsp. garlic powder
1/4 tsp. chili powder
1/4 tsp. ground cumin
salt, to taste

Cooking 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 13x9x2-inch baking dish; stuff peppers with bean mixture. Bake, covered, at 350 for 35 to 40 minutes. Serve with additional salsa.
 
 
"For God did not send the Son into the world to judge the world, but that the world might be saved through Him." (John 3:17)