I've never met a chip I didn't like. And I also love salsa. I almost always have a jar or two of Primo and Mary's salsa on the pantry shelf. It's a great local product created by Tina Conte McPherson, of Cazenovia, who works tirelessly to develop her recipes and products and sell them at local markets and in stores.
1 cup brown rice, prepared according to instructions on package
1 medium onion, diced
1 pound ground beef
3 cloves garlic, minced
1 teaspoon cumin seed, toasted and ground in mortar and pestle
1 jalapeño pepper, seeded and minced (optional)
Crushed red pepper to taste (optional)
1 16-ounce jar Primo & Mary's SalsaCuse (divided use)
1/2 to 3/4 cup corn kernels
2 small Roma tomatoes, diced
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup Monterey Jack or Pepper Jack cheese, shredded
Otherwise, Place peppers in a lightly oiled 13-by-9 inch baking dish.
Prepare the rice according to package directions and set aside. Heat a large pan over medium heat. Add some olive oil then add the onions and a big pinch of salt. Sweat the onions about five minutes, then add the ground beef. Cook until the meat is no longer pink, breaking it up in small pieces. Add the jalapeño and crushed red pepper (if using) and the cumin and cook a minute or two. Add the garlic and cook it just briefly. Remove pan from heat and add the rice, black beans, corn, diced tomatoes and about half of the jar of salsa. Mix well, adding more salsa as needed. Add about two thirds of the cheese, saving remainder for garnish.
Stuff the peppers with the rice filling, tamping the filling down with spoon and filling to top. Top peppers with a spoonful of salsa and some shredded cheese. Cover pan loosely with foil. Bake for about 40 minutes or until heated through. Makes 6 servings.