1. Heat oven to 375 dgrees. Cook the rice according to the package directions.
2. Heat the oil in a large skillet over med-high heat. Add the scallion whites and beef and cook, breaking the beff up with a spoon, until no longer pink, 3-5 mins. Stir in the corn, chilies, cumin, cooked rice, 1/2 cup of the Monterey Jack, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Arrange the bell peppers, cut side up, in a 9X13 inch baking dish or pan. Divide the beef mixture among the bell peppers, add 1/2 cup water to the dish, tightly cover the dish with foil, and bake until the bell peppers are soft, 30-40 mins. Uncover, sprinkle with the remaining 1/2 cup of Monterey Jack, and bake until browned, 5-7 mins more.
4. In a small bowl, whisk together the yogurt and 1/4 cup water. Drizzle over the bell peppers and top with the salsa and scallion greens.
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