Step 1

Preheat the oven to 425 F with a rack in the center position. Line a rimmed baking sheet with foil. Transfer peppers to the prepared baking sheet, then drizzle with 1 teaspoon of oil and season with salt and pepper. Turn cut-side down. Roast peppers until just tender, about 15 minutes. Once they’re done cooking, remove from the oven and flip cut-side up. Set aside.

Step 2

Meanwhile, set a large skillet over medium-high heat and add the remaining oil. Add onions, jalapeños, 1/8 teaspoon salt and 1/8 teaspoon black pepper and cook until softened, 4 to 5 minutes. Remove the skillet from the heat.

Step 3

Off the heat, add the chicken, black beans, salsa and cilantro. Season to taste with salt and pepper. Stir in the cheddar cheese and ½ cup queso fresco.

Step 4

Divide the filling among the pepper halves, about 1 cup per pepper. Cover with foil and bake until the cheese has melted and the filling is warm, about 20 minutes. Remove from the oven and let stand for 5 minutes.

Step 5

Sprinkle stuffed peppers with the remaining queso fresco and garnish with more cilantro, a squeeze of lime and a dollop of sour cream.