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
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.
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.
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.