-1 cup long-grain rice (we used brown basmati)
-1 tbsp olive oil
-6 scallions, thinly sliced, white and green parts separated
-1 cup brown lentils
-1 cup frozen corn
-1 (4.5 oz) can chopped green chilies
-1/2 jalapeño, seeded and diced
-1 tsp ground cumin
-pinch of chili powder
-1 cup shredded Mexican cheese
-kosher salt and black pepper
-4 large bell peppers, halved lengthwise, ribs & seeds removed
-sour cream and salsa, for serving
1. Preheat oven to 375F. Cook the rice and the lentils separately, each according to package instructions.
2. Head the oil in a large skillet over medium-high heat. Add the scallion whites, corn, chilies, jalapeño, cooked rice, cooked lentils, cumin, and chile powder. Stir in 1/2 cup of cheese with 1/2 tsp salt and 1/4 tsp black pepper.
3. Arrange the bell peppers, cut side up, in a 9 x 13 inch baking pan. Divide the lentil and rice mixture among the bell peppers. Add 1/2 cup of water to the dish and cover with foil. Bake for 30-40 minutes, until peppers are soft.
4. Remove foil, sprinkle with remaining 1/2 cup of cheese, and bake for an additional 5-7 minutes. Serve topped with sour cream, salsa, and scallion greens.