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    Chili Stuffed Peppers

4 med. bell peppers
1/2 lb. ground turkey, cooked & drained
1 c. cooked rice
1/4 c. chopped onion (about 1 sm.)
1 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. pepper
2 eggs
2 cloves garlic, finely chopped
1 can (4 oz.) chopped green chilies
1 jar (2 oz.) diced pimentos, drained
1/2 c. shredded Monterey Jack cheese (2 oz.)

Heat oven to 350 degrees. Spray rectangular baking dish, 13 x 9 x 2 inches, with nonstick cooking spray. Cut bell peppers lengthwise in half. Remove seeds and membranes; rinse peppers. Cook peppers in enough boiling water to cover 2 minutes; drain.

Mix remaining ingredients except cheese; loosely stuff each pepper half. Arrange stuffed peppers in baking dish. Cover and bake about 30 minutes or until rice mixture is hot. Sprinkle with cheese. Bake uncovered about 5 minutes longer or until cheese is melted. 4 servings.

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In Japan during the War of Dynasty in 1357, each warrior wore a yellow chrysanthemum as a pledge of courage.