Chipotle Beef Stuffed Peppers - cooking recipe

Ingredients

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

Preparation

Heat oven to 375\u00b0F
Cook rice in water as directed on package.
Meanwhile, in 12-inch nonstick skillet, brown ground beef over medium-high heat until thoroughly cooked, stirring frequently.
Drain and add corn, chiles and egg; mix well.
Stir in cooked rice and 1 cup of the cheese.
Cut bell peppers in half lengthwise; remove seeds and membrane.
Place cut side up in ungreased 13x9-inch (3-quart) glass baking dish.
Spoon about 3/4 cup beef mixture into each pepper half, mounding as necessary.
Top each with 2 tablespoons salsa.
Cover tightly with foil.
Bake at 375F for 35 to 40 minutes or until peppers are crisp-tender.
Uncover; sprinkle with remaining 1/2 cup cheese and the onions.
Bake uncovered an additional 5 to 10 minutes or until cheese is melted.