Southwestern Stuffed Peppers

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1 cup long-grain white rice

1 tablespoon olive oil

6 scallions, thinly sliced, white and green parts separated

1/2 pound ground beef chuck

1 cup frozen corn

1 4.5-ounce can chopped green chilies

1 teaspoon ground cumin

4 ounces Monterey Jack, grated (1 cup)

kosher salt and black pepper

4 large bell peppers, halved lengthwise, ribs and seeds removed

1/2 cup plain low-fat Greek yogurt

salsa, for serving

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