medium red, yellow, or green peppers
cup brown rice, cooked
(16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
chopped cup onion
(15-ounce) can unsalted tomato sauce
cup whole kernel corn
cup canned black beans
tablespoon chili powder
teaspoon garlic salt
hot pepper sauce, if desired
cup shredded Cheddar cheese
Heat oven to 350°F.
Cut peppers in half lengthwise; remove seeds. In large saucepan, add enough water to cover peppers. Cover. Boil 3 minutes. Drain and rinse under cold water. Place peppers, cut-side up, in 9x13-inch pan. Prepare brown rice according to package directions.
Spray a skillet with nonstick cooking spray. Preheat skillet over medium-high heat.
Add ground turkey to hot skillet. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.
Stir in onion, tomato sauce, brown rice, corn, black beans, chili powder, and garlic salt. Season with hot pepper sauce, if desired.
Generously stuff each pepper half with turkey mixture. Cover with foil. Bake 25 minutes. Uncover and sprinkle with cheese.
Bake 5 minutes or until cheese is melted.