Instructions: Remove the tops from the peppers, take out the seeds and membranes. Blanch in boiling water for 5 minutes. Meanwhile, remove the stem from the tops and chop the green pepper. Heat a skillet and saute the chopped green pepper, beans, corn, rice, jalapeno and salt 3 minutes over medium heat. Add 1 c. water and bring to a boil, reduce the heat, cover and simmer 15 minutes, or until the rice is tender. Stir in the cilantro and half of the cheese, toss to mix well. If needed, let stand for 5 minutes for the rice to absorb any remaining water. Fill the peppers and then place in a 2 qt. casserole dish. Sprinkle with the remaining cheese and bake uncovered at 400 for 15 minutes to heat through and melt the cheese.

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