Southwest Stuffed Bell Peppers

Southwest Stuffed Bell Peppers
Adapted from America's Test Kitchen and Our Best Bites.  OBB Changed it but credited ATK.




And I changed it again....I pulled a food storage, I don't want to go shopping version.  It's good, but not exactly the same.  Plus I have a picky family/

4 very large or 6 medium sweet peppers (red, yellow, or orange, NOT GREEN!)
1 Tbs salt
1/2 C white rice (or  brown if you want to take the time to cook it), quinoa also works
2 Tbs olive oil
1 onion, diced  (Borrow one from a friend since you forgot you wanted to make this and didn't go shopping)
3 garlic cloves, minced (just use a lot)
1/2 - 1 jalapeno, minced (or you could sub a small 3oz can of mild green chilies) (or skip this altogether since your kids won't eat anything even close to spicy)
1 14oz can black beans, drained and rinsed (and skip this if your husband is really picky and won't eat anything with beans in it ever....unless you puree them and he doesn't know-Don't tell him!)
1 cup frozen corn kernels (or a 16 oz can if you are pulling a food storage meal out of this)
2 green onions, sliced (oops, I knew I forgot something!)
1/2-1 tsp chipotle chili powder (you can start with 1/2 and add more to taste)
1 tsp kosher salt, plus more to taste
1/4 black pepper, plus more to taste
1 14.5 ounce can diced tomatoes, preferably fire roasted
1 1/4 C jack or pepperjack cheese, divided (or use food storage dehydrated cheddar!  It works in a pinch!)
3-4 Tbs chopped fresh cilantro (see comment about picky husbands)
tortilla chips, just a handful and more for serving if desired. (or use French's Fried Onions, the kind you use at Thanksgiving for green bean casserole, they are less likely to disappear the day before you need them)

Preheat oven to 350.  Prepare peppers by washing, slicing tops off, and removing insides.  Bring 4 quarts of 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.  Yup. It really works!   I wouldn't make regular rice this way, but since we are baking it again....it's okay.

Heat oil in a 12-inch skillet over medium-high heat.  Add onions, garlic, and jalapeno (or chilies) 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 chipotle powder to your liking.  Then evenly divide mixture between peppers.  Top peppers with remaining 1/4 cup cheese (or more if you can fit it on there :) and crushed tortilla chips.

Bake at 350 for about 30 minutes.