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uberjonas
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Preheat oven to 350.
In a large pot of water, boil the peppers about 10 minutes, to start the softening. Remove from the pan and pat dry.
Light a gas burner over medium heat, and place the onion and jalapeño halves right over the flame, until you get a little bit of charring all over. I spend maybe 3-5 minutes doing this. Then transfer to a food processor. To the processor, add the tomatillos, cilantro and lime juice. Season with a pinch of salt and whiz until combined and no longer chunky.
Brown the pork in a large skillet over medium-high. Season with salt and pepper, then stir in the corn and cooked brown rice. To this, add half a cup of the salsa verde. Stir to combine. This is your pepper filling! Yay.
Pour the rest of the salsa verde in a large skillet and nestle the pepper halves on top. Stuff each pepper half with as much filling as you can, then top with a sprinkling of shredded Monterey Jack cheese.
Bake about 20 minutes, or until the cheese has melted. Flip on the broiler to get the cheese browned and bubbly.
Serve with crumbled queso fresco (optional), more cilantro leaves and a few good squirts of lime!
Makes 8 halves.