Chipotle Beef- Stuffed Peppers

1 cup uncooked instant white rice

1 cup water

1 lb. lean (at least 80%) ground beef

1 (11-oz) can Green Giant Mexicorn whole kernel corn, drained

2 chipotle chilies in adobo sauce, chopped

1 egg, beaten

6 oz. shredded Monterey Jack cheese

4 medium red peppers (bell peppers)

1 cup Pace Thick and Chunky salsa

1/4 cup chopped onion

Preheat the oven to 375*F.

Cook rice as per pkg. directions with water.

In a 12" nonstick skillet brown the ground beef until thoroughly cooked, stirring frequently, drain. Add corn, chilies and egg, mix well.

Stir in rice and 1 cup of the cheese. Cut peppers in half lengthwise, remove the seeds and membrane. Place cut side up in ungreased 13X9-in. glass baking dish. Spoon about 3/4 cup beef mixture into each half of the pepper rounding the mixture as necessary. Top each half with 2 Tbsp. salsa. cover tightly with foil.

Bake for 35 to 40 minutes or until peppers are crisp tender. Uncover sprinkle with remaining 1/2 cup cheese and the onions. Bake uncovered 5 to 10 minutes or until cheese is melted.