6scallions, thinly sliced, white and green parts separated
3/4poundground beef chuck
1cupfrozen corn
1jalapeno, seeded and minced
2garlic cloves, minced
1heaping teaspoon ground cumin
4ouncesMonterey Jack cheese, grated (1 cup)
Kosher salt and freshly ground pepper
4large bell peppers, halved lengthwise, ribs and seeds removed
1/2cupplain Greek yogurt
Instructions
Preheat the oven to 375°F.
Heat the oil in a large skillet over medium-high heat. Add the scallion whites and beef and cook, breaking the beef up, until cooked through, 3 to 5 minutes. Stir in the corn, jalapeno, garlic, cumin, cooked rice, 1/2 cup of the Monterey Jack cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Remove from heat.
Arrange the bell peppers, cut-side up, in a 9x13-inch baking dish. Divide the beef mixture among the bell peppers, add 1/2 cup water to the bottom of the dish, cover tightly with foil, and bake until the bell peppers are soft, 30 to 40 minutes. Uncover, sprinkle with the remaining cheese, and bake until browned, 5 to 7 minutes more.
In a small bowl whisk together the yogurt and 1/4 cup of water. Drizzle over the bell peppers and top with scallion greens before serving.