Summertime, and the livin's easy. With glorious weather and tons to do, it's the season for quick and simple cooking. Our easy Southwestern stuffed peppers check all the necessary boxes for a summertime go-to dish.
Rinse the peppers in fruit and veggie wash (we recommend Rebel Green Fruit & Veggie Clean, available at Target, Walmart, and local health food stores). The most effective method is to place them in a colander under running water and rotate until adequately rinsed. Cilantro should be carefully rinsed in this fashion as well. Cut peppers in half, length-wise; then remove seeds and innards. Dice onion.
Preheat oven to 375 degrees. Add chorizo, onion, and ground beef to medium-high heated skillet. Break up the meat with spoon, and rotate around pan for about 4 minutes. While that's browning, cook rice according to package instructions; it will be done in 90 seconds.
Drain the chiles can into the baking dish. Add the cooked rice, corn, salsa, chiles, taco seasoning, and half the cheese to the same skillet. Mix well and remove from heat.
Place peppers, open side up, in the baking dish. Evenly disperse meat mixture to the peppers, then top with tin foil. Bake for 35 minutes. Remove foil, add rest of cheese, then bake for another 6 minutes until slightly browned. If necessary, broil for 1 minute for a little crispy topping.
Sprinkle with a little salt and pepper and fresh cilantro. Optionally add sliced avocado or more salsa to top. Pro tip: for a more classic take on stuffed peppers, check out our vintage version here.