Tex-Mex flavors spice up this crowd-pleaser that’s equally at home as a weeknight family-friendly meal or for dinner guests. Top with salsa, sour cream, or guacamole and serve with tortilla chips.
Preheat the oven to 375°F, and bring a stockpot of water to a boil.
Cut the green peppers in half through the stems, or leave whole and remove the tops. Remove seeds and thick inner ribs. Blanch peppers for 4 minutes. Remove and reserve.
In a large bowl, combine the corn, beans or black-eyed peas, cheese, salt, jalapeno, cilantro, salsa, and rice (if using).
Stuff each pepper or pepper half with an equal amount of the filling and place in a baking dish.
Add enough water to fill the bottom of the baking dish. Top each pepper or pepper half with a dab of butter and a pinch of paprika and bake 20 minutes.