Tex-Mex Stuffed Peppers

Prep time : ... 20 minutes ... Cooking time : ... 60 minutes ...Makes 4 serving

4 --------------------medium-size sweet green , red , and / or yellow peppers

4 .......................slices lean bacon , snipped crosswise into julienne strips ( or turkey bacon)

1 .......................cup chopped scallions

2 .......................cups corn kernels ( cooked fresh , canned or thawed frozen), drianed

1/4 ....................cup chopped pimientos

3 .......................tablespoons chopped coriander ( cilantro)

1 .......................small jalapeno pepper , cored , seeded and chopped

1- 1/4 .................taespoons chili powdeer

1 ........................cup (about 4 ounces) shedded Monterey JackCheese with hot peppers

1/4 ....................cup crushed tortilla chips

1) Preheat the oven to 350*F . Slice 1/2 inch off 1 side of each pepper . Chopped and reserve slices . Scoop seeds and membranes out of peppers , then blanch peppers 5 minutes in lightly salted boiling water . Drain upside down .

2) In a medium-size skillet over moderate heat , cook bacon until crisp --3 to 4 minutes . Transfer to paper towels to drain . Pour off all but 2 tablespoons bacon dripping from skillet .

3) Saute reserved chopped pepper in bacon dripping , stirring occasionally until limp --- about 5 minutes . Add scallions and suate , stirring occasionally for 3 minutes . Add corn , pimientos , coriander , jalapeno , chili powered , cumin and salt and cook and stir 3 minutes more . Remove from heat and stir in reserved bacon and 3/4 of the Monterey Jack Cheese .

4) Fill peppers with corn mixture , dividing total amount evenly . Stand in an ungreased 1 - to 1- 1/2 - quart baking dish and bake uncovered until filling is heated through --- about 30 minutes .

5) Toss crushed tortilla chips with the reaning Monterey Jack Cheese , spoon 1 tablespoon on top of each stuffed pepper , and bake , uncovered just until cheese melts -- about 5 minutes .