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Kat's Salsa Peppers

4 medium bell peppers (Use more than one color - red, green, yellow, and/or orange)
1/2 pound lean ground beef
1/3 cup finely chopped red onions
1 can (16 ounces) fat free refried beans
1 cup whole kernel corn, drained, thawed if frozen
3/4 cup Rosarita green tomatillo salsa
1/2 cup cooked rice
2 tablespoons chopped fresh parsley
1 teaspoon garlic powder
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
salt and pepper, to taste
Directions for stuffed peppers.
Cut bell peppers in half lengthwise, from top of stem to bottom; remove and discard seeds and membranes. Place pepper halves in a large pot of boiling water, boil for 3 minutes; invert peppers on paper toweling to drain. In medium skillet, brown ground beef with onions. Add remaining ingredients; simmer until mixture is hot and bubbly. Place peppers in 13 x 9 x 2-inch baking dish; stuff peppers with beef and refried bean mixture. Cover dish with foil and bake at 350° for 35 to 40 minutes. Serve with additional tomatillo salsa or tomato salsa, if desired. Stuffed peppers serve 4.

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