PREHEAT OVEN: 375*F
PREP TIME: 10 MINUTES
COOK TIME: 70 MINUTES
- 4 large fresh bell peppers, halved lengthwise, ribs and seeds removed
- 1 cup long-grain white rice
- 1 tablespoon olive oil
- 6 scallions, thinly sliced, white and green parts separated
- 1/2 pound ground beef chuck
- 1 cup cooked corn
- 1 4.5-ounce can chopped green chilies
- 1 teaspoon ground cumin
- 4 ounces Monterey Jack, grated (1 cup)
- Kosher salt and black pepper to taste
- 1/2 cup plain low-fat Greek yogurt, optional
- Heat oven to 375* F. Cook the rice according to the package directions
- Heat the oil in a large skillet over medium-high heat. Add the scallion whites and beef and cook, breaking the beef up with a spoon, until no longer pink, 3 to 5 minutes. Stir in the corn, chilies, cumin, cooked rice, 1/2 cup of the Monterey Jack, 1/2 teaspoon salt, and 1/4 teaspoon black pepepr.
- Arrange the bell peppers, cut-side up, in a 9x13 inch baking dish or pan. Divide the beef mixture among the bell peppers, add 1/2 cup water to the dish, tightly cover the dish with foil, and bake until the bell peppers are soft, 30 to 40 minutes. Uncover, sprinkle with the remaining 1/2 cup of Monterey Jack, and bake until browned, 5 to 7 minutes more.
- In a small bowl, whisk together the yogurt and 1/4 cup water. Drizzle over the bell peppers and top with salsa and scallion greens.