Turkey-Stuffed Peppers

Like your stuffed peppers with an extra kick? Use Pepper Jack cheese instead of Monterey Jack.

Ingredients

• 4 red bell peppers
• 1 cup chopped leftover green-bean casserole
• 2 cups leftover cooked rice or stuffing
• 1 (11 oz.) can Mexican-style corn, drained
• ½ cup drained canned black beans
• 2 scallions, chopped 
• ½ cups diced leftover cooked turkey
• 2 tsp. Southwest seasoning
• ¾ cup shredded Monterey Jack cheese

Instructions

1. Heat oven to 350°F. Lay peppers on their sides. Cut off top one-third of peppers; dice and reserve pieces. Remove seeds and ribs; discard. Divide green-bean casserole evenly among peppers.
2. In bowl, mix rice/stuffing and next 5 ingredients; divide evenly among peppers. Top with cheese. Bake 30 min. or until heated through and cheese is melted.