Salsa Senorita Spicy Stuffed Peppers
Heat oven to 400 F. In skillet, sauté garlic, onion and parsley in olive oil until soft. Add turkey or ground beef and season with garlic, cumin, salt and pepper. Brown meat until it is cooked through. Add Salsa Senorita and ½ c chicken broth, mix well and simmer 5 min. Combine rice and meat mixture. Cut bell peppers in half; remove seeds and place in backing dish. Fill each half with meat mixture. Pour remaining broth in bottom of pan and cover tightly with foil. Bake 35 min. and service topped with cheese. Serves 6, ½ pepper each.
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