4 to 6 very large bell peppers (any color)
2 Tbsp extra-virgin olive oil
1 pound lean ground beef or turkey
5 cloves of garlic, chopped
1 large white onion, chopped fine
2 jalapenos, chopped (without seeds)
1 box of Spanish rice
1 can diced tomatoes, or 2 cups diced fresh tomatoes
2 cups water (give or take, for rice to cook)
Salt and pepper to taste
1 can black beans, rinsed and drained
1 cup frozen whole kernel corn
3 to 4 cups mozzarella cheese, shredded
1 handful of fresh cilantro or parsley, chopped
Start a large stock pot of water and bring to a boil.
Meanwhile, warm a large skillet on medium heat and add olive oil, onions, garlic, jalapeno and a little salt and pepper. Allow this to cook just until translucent.
Add ground meat. Brown. Do not drain!
Now the water in the pot should be boiling; add bell peppers. Simmer until bright in color and just tender, 4-5 minutes. Remove and invert to drain.
Place peppers upright in baking dish. Add rice from box to skillet mixture and mix well. Cook and stir until rice turns golden, about 3 minutes. Turn heat up a bit and add seasonings from box, the tomatoes, and water (a little at a time). Allow mixture to come to a boil. Add beans and corn, return to a boil.
Place lid on and turn heat to simmer; cook about 15 minutes or until rice is done. Allow to stand for about 5 minutes. Place a little mozzarella cheese in bottom of peppers. Then add a little parsley, and some of the rice mixture. Top with more parsley and cheese to taste.
Place in a 400 degree oven long enough to allow cheese to melt. Serve with your favorite side dish.