Salsa Stuffed Peppers

Today we're going to wing it.  No, that's not some crazy new dance I made up for the occasion (It is Makayla's 10th birthday today!).  What I mean is, we don't have exact measurements for this recipe... so we are going to let loose and wing it :)  You know I love anything taco-ish, so I HAD to taco-fy stuffed peppers.  My people aren't big cheese fans, but a little grated cheese would be super yummy sprinkled on top! Enjoy :)

SALSA STUFFED PEPPERS
1 lb. ground beef, browned and drained
2 cups cooked leftover rice (about)
2 small cans (8 oz.) tomato sauce
1 cup salsa (again, this is an estimate)
green peppers (I used 3 large ones)
1/2 cup frozen corn
salt and pepper to taste
1/2 cup crushed tortilla/corn chips

Warm ground beef in skillet with rice, tomato sauce, corn and salsa.  Salt and pepper to taste and add more salsa if you need to.  You don't want it dry, but you don't want it to runny either. Cut peppers in half, clean them out and place in boiling water for 5 minutes.  Heat oven to 350.Stuff shells with meat and rice mixture and place in baking dish.  Sprinkle with crushed chips and bake 20-30 minutes or until bubbly.