Rainbow Stuffed Peppers

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.