Instructions: Coat a large nonstick skillet with cooking spray, and place over medium heat until hot. Add onion, bell pepper, and garlic; saute 5 minutes or until tender. Add turkey and next 3 ingredients, and cook until turkey is browned, stirring to crumble. Remove from heat, and stir in rice.

Cut a lengthwise slit in each chile; discard seeds, leaving stem intact.

Cook chiles in boiling water to cover 2 minutes; drain and let cool.

Spoon about 2/3 cup rice mixture into each chile. Place stuffed chiles on a baking sheet coated with cooking spray, and lightly coat chiles with cooking spray.

Bake at 350 degrees for 15 minutes. Top each chile with 1 tablespoon cheese, and bake an additional 5 minutes.

Yield: 6 servings (serving size:
1 stuffed chile and 1/4 cup sauce).

INSTRUCTIONS FOR PUMPKINSEED SAUCE: Place pumpkinseed kernels in a small skillet; cook over medium heat 5 minutes or until lightly browned, stirring constantly.

Place pumpkinseed kernels in a food processor, process until finely ground.

Add chopped onion and remaining ingredients, and process until smooth.

Pour mixture into small saucepan, and place over low heat; cook 3 minutes or until thoroughly heated, stirring frequently.

Yield; 1-1/2 cups (serving
size:
1/4 cup).

Serving Ideas : Serve with Pumpkinseed Sauce.

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