2/3 cup uncooked Spanish rice
2 large bell peppers
1/4 cup green chiles
1 cup shredded sharp cheddar or Monterey Jack
1/2 cup chopped sweet onion
Cook rice according to package instructions. While rice cooks, preheat the oven to 400, and cut each pepper lengthwise, removing the seeds and light-colored membranes.
Once rice is cooked, add it to a bowl with green chiles, sweet onion, and cheese. Season as desired (salt, pepper, garlic powder, paprika, etc.—it’s up to you!). Stuff the mixture into each of the peppers, then transfer the bell peppers to an oven-safe dish. Add a small amount of water to the dish—just enough to hardly cover the bottom of the dish—and cover the dish with tin foil. Bake the peppers for 35 minutes.