Southwestern Stuffed Peppers

I love Real Simple Magazine and I saw this in their latest issue and, of course, made a few changes. However, these were mighty tasty.

1 cup brown or white rice, cooked
1 T olive oil
6 scallions, thinly sliced-white and green parts separated
1/2 pound ground chuck
1 cup frozen corn
4 oz. chopped green chilis
1 t cumin
1 cup shredded Monterey Jack cheese
4 large red peppers, halved lengthwise
plain non-fat Greek yogurt
salsa verde

Heat oven to 375

Heat the oil in skillet and add scallion whites and beef and cook until beef is no longer pink. Stir in corn, chilis, cumin, cooked rice, 1/2 cup of cheese, salt and pepper.

Arrange peppers in 9X13 pan, cut side up. Divide beef mixture among the peppers, add 1/2 cup water to dish, cover tightly with foil and bake 40 minutes. Uncover, sprinkle with remaining cheese and bake ten minutes more.

Serve with dollop of  yogurt and salsa of your choice (I used salsa verde)