MEXI-CALI STUFFED PEPPERS

1 cup grated Monterey Jack cheese with jalapenos, divided use
3/4 lb. ground turkey breast
1 (7 oz). can corn, drained
1/2 cup onion, chopped
1/4 cup chopped fresh cilantro
1 Roma tomato, seeded, in 1/4-inch pieces
2 large cloves garlic, chopped
1/2 tsp. oregano
salt (to taste)
1/2 tsp. pepper
4 large red or green peppers, seeded and cut in half lengthwise
1 (8 oz.) can tomato sauce

Preheat oven to 350 degrees F.

Reserve a quarter-cup of the cheese. In medium-sized bowl, combine the remaining cheese, turkey, corn, onions, cilantro, Roma tomato, garlic, oregano, salt and pepper.

Fill each of the pepper halves with the meat mixture, placing them in a 9x9x2-inch baking pan. Pour the tomato sauce over the filling and cover the pan with foil.

Bake at 350 degrees F for one hour, or until the peppers are almost tender. Remove the foil and continue cooking, uncovered, for another 15 minutes. During the last 5 minutes of cooking, top each pepper with a tablespoon of the reserved cheese. Return the pan to the oven and cook until the cheese is melted and lightly browned.

Servings: 4
Adapted from source: the American Institute for Cancer Research