Stuffed Chicken with Jalapeno Rice

Description
Makes 6 servings.

Ingredients
2 eggs, beaten
 * 1 baking hen (4 to 5 pounds) or roaster, thawed
 * 3 tablespoons butter or margarine, divided
 * 1 3/4 cups chopped onion, divided
 * 3 cloves garlic, minced
 * 1 1/2 cups uncooked rice
 * 1/4 teaspoon salt
 * 3 cups chicken broth
 * 2 large green peppers, divided
 * 1 jalapeno pepper, chopped
 * 2 tablespoons olive oil
 * 1 10-1/2-ounce can diced tomatoes and green chiles, drained
 * 1/2 teaspoon ground oregano
 * 1 tablespoon chili powder
 * 2 teaspoons garlic salt
 * 1 large red pepper, cut into 1-inch pieces
 * 1 large yellow pepper, cut into 1-inch pieces
 * 1 large orange pepper, cut into 1-inch pieces
 * cilantro sprigs for garnish (optional)
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided

Directions
Rinse thawed roaster, removing giblets; set aside. Melt butter over low heat in 3-quart saucepan. Add 1 cup onion and garlic; cook over medium heat until onion is transparent. Add rice, salt and broth. Bring to a boil; stir once or twice. Cover and simmer 15 to 20 minutes or until rice is tender and liquid is absorbed. Fluff with fork. Set aside. Chop 1 large green pepper. Cook green pepper, jalapeno peppers and remaining 3/4 cup onions in oil in large skillet over medium-high heat until tender crisp. Stir in prepared rice, tomatoes and oregano. Spoon rice mixture loosely into cavity of prepared hen. Do not pack as stuffing will expand during baking. Enclose filling with wooden picks that have been soaked in water. Place hen breast side up on rack in roasting pan that has been coated with cooking spray. Brush hen with remaining 2 tablespoons melted butter. Sprinkle with chili powder and garlic salt. Roast at 375 degrees 2 to 2-1/2 hours or until internal temperature reaches 185 degrees