Pumpkin Stuffed Peppers

Ingredients

• 8 medium orange bell peppers
• 1 pound ground chicken or turkey
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1 (12-ounce) package Green Giant® Riced Cauliflower, thawed and drained
• 1 (16-ounce) jar Ortega Salsa
• 1 1/2 cups shredded Mexican blend cheese, divided
• 1 cup Green Giant® canned or thawed frozen corn
• 1 cup black beans, rinsed and drained

Directions

1. Cut off (and reserve) the top of each pepper. Remove and discard cores and seeds. Using a sharp paring knife, carve a Jack O’Lantern face into each pepper. Arrange peppers and tops upright in a large baking dish.
2. Preheat oven to 375°F. Cook chicken, onion, garlic and salt in a large nonstick skillet over medium-high heat 8 minutes, stirring occasionally or until turkey is no longer pink and vegetables are tender. Stir in Green Giant® Riced Cauliflower and cook 2 minutes. Stir in salsa, 1 cup cheese, corn, and black beans.
3. Evenly fill peppers with chicken mixture. Cover and bake 25 minutes or until hot. Remove cover, sprinkle with remaining cheese and bake 5 minutes or until cheese is melted. Place pepper tops on peppers before serving.