- 4 large or 6 medium sweet peppers (red, yellow, or orange)
- 1 Tbsp salt
- 1/2 C white rice
- 2 Tbsp olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1/2 to 1 jalapeño, minced (or a small 3oz can of mild green chilies)
- 1 (14 oz) can black beans, drained and rinsed
- 1 cup frozen corn kernels
- 2 green onions, sliced
- 1/2 to 1 tsp chipotle chili powder, to taste
- 1 tsp kosher salt, more to taste
- 1/4 tsp black pepper, more to taste
- 1 (14.5 oz) can diced tomatoes, preferably fire roasted
- 1 1/4 C jack or pepper jack cheese, divided
- 3 to 4 Tbsp chopped fresh cilantro
- tortilla chips
DirectionsPreheat oven to 350 degrees. Prepare peppers by washing, slicing tops off, and removing insides. Bring 4 quarts water to a boil and add 1 tablespoon salt. Boil whole peppers for about 3-4 minutes, until they begin to soften. Remove from water with tongs and place on paper towels to drain.
Add rice to boiling water and cook until tender, about 13 minutes. Drain thoroughly.
Heat oil in a 12-inch skillet over medium-high heat. Add onions, garlic, and jalapeño and cook until softened, about 5 minutes. Add corn, beans, green onions, chipotle chili powder, kosher salt, and pepper. Stir until corn and beans are heated through, about 5 minutes. Place peppers in a baking dish. Remove skillet from heat and add rice, tomatoes, 1 cup cheese, and cilantro. Stir to combine well and give it a taste. Add additional salt, pepper, and chili powder to your liking. Then evenly divide mixture between peppers. Top peppers with remaining 1/4 cup cheese and crushed tortilla chips. Bake at 350 degrees for about 30 minutes.