Mexican Stuffed Peppers

It was an ice storm outside, so I decided that we needed something cozy, filling (and relatively healthy) for dinner.  I was able to fix this dinner in between all the rest of the chores I spent my "snow day" doing...a puzzle, a movie and a book :)  It was a big hit at dinner time. 

Ingredients:


2 green bell peppers
1 package 90 second Uncle Ben's Whole Grain Brown Rice
Italian Bread Crumbs (roughly a quarter cup, divided)
1/2 bag frozen corn and peas, defrosted
1/2 cup shredded cheddar cheese, divided
1/3 cup Tostitos Medium Salsa


To Taste:  salt, pepper, garlic powder, minced onions



1.  Preheat oven to 375.  Slice your peppers in half lengthwise and clean out the insides.  
2.  Boil a pot of salted water, and throw in the peppers.  Cook for 10-15 minutes, just enough to make them moderately soft.
3.  Remove them from the water and place in a baking dish, sprayed with non-stick cooking spray.
4. In a small bowl combine the corn and peas, cooked brown rice, salsa, half of the cheese, and half of the bread crumbs.  Mix together and season with salt, peppers, garlic powder, and minced onions to taste.  Spoon the mixture evenly into the four pepper halves.
5.  Bake for 20-25 minutes.  Add the remaining cheese and bread crumbs to the top of each 4 peppers, and broil on high for 4 minutes, or until slightly browned.  
6.  Mangia!!