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1
Wash and Cut the stems out of your peppers, cut in half, long ways and de-seed.
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2
Bring a large pot of water to a rolling boil then, submerge your pepper halves into the pot for 3 minutes. Remove and set aside to drain/cool.
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3
Start your rice. (2 cups of water to 1 cup dry rice) Cook as you normally would.
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4
Pre-heat your oven to 350 degrees.
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5
While the rice cooks, start on your filling. In a large, somewhat deep skillet, brown your ground beef over medium heat.
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6
Once your beef is no longer pink, lightly drain and add in your can of tomatoes and green chiles, your can of tomato sauce and your canned corn. Stir it all up.
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7
In this next part, taste as you go, so that you know how spicy it is and you can adjust accordingly.
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8
Add in some salt and pepper shakes, about 7 dashes of Worchestershire, 5-6 dashes of cayenne pepper and Tabasco, depending on how spicy you like things -- Stir it all up again.
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9
Add in 2 cups of the shredded Mexican cheese. Taste your mixture to make sure you don't need to re-adjust your Worchestershire, cayenne and salt and pepper. I usually do -- Your mixture will have some liquid still and that's okay because the rice will soak it up --.
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10
Add your cooked rice to the mixture and stir it all together, blending well.
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11
Stuff your pepper halves with the mixture and place In a lightly greased dish, pan, or on a cookie sheet. Use the remaining cheese to sprinkle on top of your peppers.
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12
Tent some foil over the pan so that the cheese doesn't burn and won't stick to the foil.
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13
Place your pan in the oven and cook for 30 minutes. Remove the foil and cook for about 15 more minutes until the cheese on top is melted and the peppers are heated through.
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14
Enjoy!
