Title: Rainbow stuffed peppers
 Categories: Low fat, Main dish
      Yield: 4 To 6 serve
 
      4 sm (to med.) Bell peppers; (1
           -color each: red, green,
           -yellow and orange)
    1/2 lb Ground turkey
    1/3 c  Diced red onions
      1 cn (16-oz.) ROSARITA no fat
           -traditional refried beans
      1 cn (8.5-oz.) Whole kernel corn;
           -drained
    3/4 c  ROSARITA green tomatillo
           -salsa; medium
    1/2 c  Cooked rice
    1/8 c  Chopped fresh parsley
      1 ts Garlic powder
    1/4 ts Chili powder
    1/4 ts Ground cumin
        x  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 350 degrees F. for 35 to 40
  minutes. Serve with additional salsa.  Makes 4 to 8 servings.