Preheat oven to 375 degrees.
A note on the cilantro. I buy one bunch of cilantro. Wash it thoroughly without separating the stalks. Use a sharp knife and cut off most of the stems. You can use the stems in the sauce and the tops in the filling. The stems have lots of flavor and once they are in the blender no one will know it was the stems. To prepare the sauce place the salsa verde and cilantro stems in the blender and process until smooth. Set aside ½ cup of the sauce.
To prepare the bell peppers, cut the top ½ inch off of the peppers. Scoop the seeds and interior fibers from the pepper cavities using a small spoon. Discard. I usually prep six peppers, see how far the filling goes, and only prep the final two if there is enough filling left. Next try to stand your empty peppers on the cookie sheet. If they tip over, cut a small slice off of the bottom until the bottom is close to level. Try not to cut a whole in the peppers or the filling will leak.
In a medium bowl gently mix together the white onions, cilantro, white rice, garlic, green onions, tomatoes, both types of cheese and the sauce (except the ½ cup you set aside). Resist the temptation to add any more Cotija than called for until you taste the whole mix. Cotija is very salty and to my palate too much of it overwhelms the other flavors.
Lightly oil a large baking sheet. Fill your bell peppers with filling until the filling comes ½ inch above the top. Depending on the size of your bell peppers (mine were really huge) you’ll be able to fill between 6-8 peppers.
Place the peppers on your oiled cookie sheet. Use the last ½ cup of sauce to dollop a bit on the tops of all of the peppers. Place them in the oven and back them for 50 minutes until the peppers are tender and the filling is cooked through.
