• Heat oven to 350°F and lightly grease a 9 x 13 baking dish.
• Cut the peppers in half and remove seeds.
• In a mixing bowl, combine beans, corn, tomato, jalapeno, onion, farmers cheese, taco sauce, lime juice, and spices.
• Fill the pepper halves with the bean and corn mixture.
• Top with grated cheese and a drizzle of taco sauce.
• Cover with foil and bake for 30 minutes. Remove foil and return to oven for an additional 30 minutes or until peppers are tender and cheese is melted.

• Cut green peppers in half and remove seeds and ribs with a melon baller or spoon. Place pepper on a sheet pan.
• In large skillet, brown and crumble ground beef. Drain to remove excess grease.
• Sauté onion, red pepper, jalapeno, and garlic until onion is translucent.
• Place ground beef and onion pepper mixture in a large mixing bowl. Add rice, black beans, and corn.
• Mix to combine. Add salsa, ¼ cup cheese, and cilantro. Toss to mix.
• Spoon filling into peppers, and sprinkle with corn chips¹ or bread crumbs. Top with remaining cheese.

Oven: Bake in a 375°F oven for 15-20 minutes or until cheese is melted and peppers are cooked.

Grill: Heat grill on high. Turn off one half. Place peppers on the grill over the side with no heat and close the lid. Grill for 15 – 20 minutes or until cheese is melted and peppers are tender.

Tip: There always are quite a few small and broken chips at the bottom of the bag. Crush them and store them in a bag in the freezer to use as breading for fried chicken or to top a casserole.