Recipe

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• 1 cup instant rice, uncooked
• 1 cup water
• 16 oz lean ground beef
• 1 (11 oz) can mexicorn whole kernel corn, drained
• 2 chipotle chiles in adobo, chopped
• 1 egg (beaten )
• 6 oz monterey jack cheese, shredded
• 4 bell peppers, any color
• 1 cup chunky salsa
• 1/4 cup green onion, chopped

• 1 Heat oven to 375°F
• 2 Cook rice in water as directed on package.
• 3 Meanwhile, in 12-inch nonstick skillet, brown ground beef over medium-high heat until thoroughly cooked, stirring frequently.
• 4 Drain and add corn, chiles and egg; mix well.
• 5 Stir in cooked rice and 1 cup of the cheese.
• 6 Cut bell peppers in half lengthwise; remove seeds and membrane.
• 7 Place cut side up in ungreased 13x9-inch (3-quart) glass baking dish.
• 8 Spoon about 3/4 cup beef mixture into each pepper half, mounding as necessary.
• 9 Top each with 2 tablespoons salsa.
• 10 Cover tightly with foil.
• 11 Bake at 375F for 35 to 40 minutes or until peppers are crisp-tender.
• 12 Uncover; sprinkle with remaining 1/2 cup cheese and the onions.
• 13 Bake uncovered an additional 5 to 10 minutes or until cheese is melted.