Submitted by Mary Hawkes
This grain and veggie dish pops with flavors of the southwest, capturing rice, beans, corn, spinach, and Mexican spices in colorful peppers.
Preheat oven to 425˚F. Cut the bell peppers in half lengthwise. Remove stems and seeds. Place halves, cut sides down, on a baking sheet. Roast 10 to 12 minutes or until just starting to get tender.
Heat a medium skillet over medium heat. Add oil and swirl to coat. Add onions. Sauté for 3 minutes. Add garlic; stirring, sauté 1 minute. Add 1 cup salsa, spinach, corn, cumin and oregano. Bring to a simmer; stir in rice and beans. Cook 5 minutes. Remove from heat. Gently stir in 1 cup cheese and cilantro.
Lower oven to 400˚F. Evenly stuff peppers with mixture; place peppers in medium baking dish (10-inch square works well). Spread tops with remaining salsa. Place 3 tablespoons water in bottom of pan. Cover tightly with foil. Bake 20 minutes or until very hot. Top with remaining cheese. Return to oven, uncovered, and bake for 3 minutes or until cheese melts. Garnish tops with pepitas and cilantro, if desired.