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.