Fiesta Stuffed Peppers

• 1 small onion, finely chopped
• 1 garlic clove, finely chopped
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 lb ground turkey
• 1 cup canned diced tomato (with juices)
• 4 4 orange peppers or 4 red peppers, halved lengthwise and seeded
• 2 cups instant long grain brown rice
• 1 (341 ml) can low salt whole kernel corn, drained
• 1 egg, beaten
• 2 tablespoons coriander or 2 tablespoons parsley, finely chopped
• 1/4 cup nonfat sour cream
• 4 cups Baby Spinach
• 2 tablespoons ranch dressing

1. Preheat oven to 350u0b0F Spray a medium, nonstick skillet with nonstick cooking spray and place over medium-low heat. Add onion, garlic, chili powder, cumin, salt and pepper. Cook, partially covered and stirring often, until very soft, about 7 minutes. Increase heat to medium. Crumble in turkey and brown well. Drain off any fat. Add tomatoes, and simmer until juices evaporate, 7-10 minutes.
2. Meanwhile, blanch peppers, in a large pot of boiling water for 2 minutes. Drain well. Place cut-side up on a rimmed baking sheet.
3. Combine hot meat mixture with rice and corn. Stir in egg and coriander. Divide mixture evenly between pepper halves, mounding as needed. Bake until peppers are softened, 10-15 minutes. Garnish with fat-free sour cream. Serve with spinach tossed with dressing.

onion, garlic, chili powder, ground cumin, salt, pepper, ground turkey, tomato, orange peppers, long grain brown rice, salt, egg, coriander, nonfat sour cream, spinach, ranch dressing

Taken from www.food.com/recipe/fiesta-stuffed-peppers-370914 (may not work)