2 large bell peppers

½ lb. chorizo (Mexican sausage)

½ cup chopped onion

½ cup uncooked rice

1 fresh tomato chopped plus salsa to make 1 cup total

1 cup frozen corn

½ cup shredded cheddar, taco, or Mexican cheese

Set oven to 375 degrees.

Cook rice according to package directions.

Halve peppers lengthwise, removing stem, seeds, and membranes.

Immerse pepper halves in boiling water for 3 minutes.

Remove from water; invert on paper towels to drain.

In skillet, cook meat and onion until meat is brown and onion is tender.

Stir in tomato salsa mixture and corn.

Bring to boil; reduce heat and simmer 15 minutes.

Stir in cooked rice.

Stir in ¼ cup of cheese

Place peppers in 8 X 8 X 2 baking pan.

Fill peppers with meat mixture.

Bake at 375 degrees for 15 minutes.

Sprinkle with remaining cheese.

Let stand 1 to 2 minutes to allow cheese to melt before serving.