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.
 
 
"Every moving thing that is alive shall be food for you; I give all to you, as I gave the green plant." (Genesis 9:3)