Stuffed Bell Peppers

• 4 medium green peppers
• 1 large onion, chopped
• 2 teaspoons olive oil
• 1-1/4 pounds extra-lean ground beef
• 2 teaspoons ground cumin
• 1 teaspoon Italian seasoning
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 can pinto beans
• 1 can kidney beans
• 2 cups frozen corn
• 1 package (7 ounces) shredded cheddar-flavored soy cheese
• 1 can stewed tomatoes
  
• 4 cups cooked brown rice
  
• 1/4 teaspoon paprika

Directions

• Cut peppers in half lengthwise and discard seeds. In a large kettle, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside.
• In a large skillet, saute onion in oil until tender. Add the turkey, cumin, Italian seasoning, garlic, salt and pepper; cook and stir over medium heat until meat is no longer pink.
• Transfer to a large bowl; stir in the corn, beans, tomatoes and cooked rice. Spoon into pepper halves. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Sprinkle with paprika, and cover with cheese.
• Bake, uncovered, at 325° for 20-25 minutes or until heated through and peppers are tender. Yield: 5 servings.