Chipotle Beef Stuffed Peppers

• 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

1. Heat oven to 375u0b0F
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.

instant rice, water, lean ground beef, mexicorn, chiles, egg, cheese, bell peppers, chunky salsa, green onion

Taken from www.food.com/recipe/chipotle-beef-stuffed-peppers-440134 (may not work)