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Heat oven to 375? F. Cook the rice according to the package directions.
Heat the oil in a large skillet over medium-high heat. Add the scallion whites and beef and cook, breaking the beef up with a spoon, until no longer pink, 3 to 5 minutes. Stir in the corn, chilies, cumin, cooked rice, ? cup of the Monterey Jack, ? teaspoon salt, and ? teaspoon black pepper.
Arrange the bell peppers, cut-side up, in a 9-by-13-inch baking dish or pan. Divide the beef mixture among the bell peppers, add ? cup water to the dish, tightly cover the dish with foil, and bake until the bell peppers are soft, 30 to 40 minutes. Uncover, sprinkle with the remaining ? cup of Monterey Jack, and bake until browned, 5 to 7 minutes more.
In a small bowl, whisk together the yogurt and ? cup water. Drizzle over the bell peppers and top with the salsa and scallion greens.
Hands-On Time: 10m | Total Time: 1hr 20m
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|Serving Size: 1 Serving (313g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 95 (31%)|
|Amt Per Serving||% DV|
|Total Fat 10.6g||14 %|
|Saturated Fat 3.7g||19 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 38.6mg||12 %|
|Sodium 89.4mg||3 %|
|Potassium 852.1mg||22 %|
|Total Carbohydrate 38.5g||11 %|
|Dietary Fiber 6.6g||26 %|
|Sugars, other 31.9g|
|Protein 16.1g||23 %|
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Calories per serving: 302
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