Southwest Stuffed Bell Peppers

I've tried a few stuffed pepper recipes, but I hadn't found one I liked enough to post on here until now. This one was awesome! My husband has declared it his new favorite dinner. Unfortunately, he likes it really spicy and it's much too spicy for my toddlers to eat which means I have to whip up something else for them. This recipe makes enough to fill 4 peppers but since it's just my husband and I eating them I usually stuff only 3 peppers and put the remaining mixture in the casserole dish with the peppers. Recipe inspired by a spoonful of sisters and modified slightly to our liking.

-4 bell peppers most prefer red, orange, or yellow but we like them all!

-olive oil

-1/2 cup cooked brown rice or quinoa

-1 onion, diced

-3 garlic cloves, minced
-3oz can of green chilies
-1 can organic black beans, drained and rinsed
-1 cup frozen corn kernels
-2 green onions, chopped
-1/2-1 teaspoons chipotle chili powder depending on how much spice you like
-1 teaspoon sea salt
-1/4 teaspoon black pepper
-1 can organic diced tomatoes, preferably fire roasted
-3-4 tablespoons freshly chopped cilantro
-tortilla chips for crumbling on the top if desired 

Cut the tops off the bell peppers and clean out the insides. Boil them in a large pot for about 5 minutes so they can soften up a little remove them with tongs and set aside. In a large skillet add some olive oil, then add the onion, garlic and chillies and cook until softened. Add corn, beans, green onions, chipotle chili powder, sea salt, and pepper. Stir until corn and beans are heated thoroughly. Place peppers in a baking dish. Remove skillet from heat and add rice, tomatoes,  and cilantro. Stir to combine well and give it a taste. Add additional salt, pepper, and chipotle powder if needed. Then evenly divide mixture between peppers. Add some crushed tortilla chips on the top of the peppers if desired. Bake at 350 for about 30 minutes.