Southwestern Stuffed Peppers

Ingredients

• 1 cup(s) Long-grain white rice
• 1 tablespoon(s) olive oil
• 6 Scallions Thinly sliced, white and green parts separated
• 8 ounce(s) Ground turkey
• 1 cup(s) Frozen Corn
• 4 1/2 ounce(s) Chopped green chiles
• 4 ounce(s) Reduced fat Monterey Jack cheese
• 4 Large red bell peppers Halved lengthwise, seeded
• 1/2 cup(s) Plain low fat yogurt
• Salsa

Preparation

1. Heat oven to 375. Cook rice according to directions.


2. Heat oil in a large skillet over medium-high heat add the scallion whites and ground turkey cook until turkey is no longer pink, breaking turkey meat as it cooks. (3-5 min)


3. Stir in the corn, chiles, cumin, cooked rice, 2oz Monterrey Jack salt & pepper


4. Put red peppers in 9-by-13 baking dish, cut side up. Divide turkey mixture among the bell peppers, add 1/2 cup water to dish, cover tightly with foil and bake until peppers are soft (30 - 40 min)


5. Uncover, sprinkle with remaining Monterey Jack and bake uncovered 5 - 7 minutes until browned.


6. In a small bowl, whisk together yogurt and 1/4 cup of water. Drizzle over peppers. Top with green scallions and salsa