Step 1

Preheat the oven to 450°F and line a baking sheet with parchment paper.

Step 2

Place the peppers, cut side up, on the baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and bake for 10 minutes, or until tender. Tip out and discard any liquid that pools inside the peppers. Set the peppers aside while you prepare the filling.

Step 3

Heat the olive oil in a large skillet over medium heat. Add the onion, jalapeño, and garlic and cook, stirring occasionally, for 5 minutes, or until softened. Add the tomato paste, chili powder, cumin, salt, and pepper and cook for 3 minutes, or until the tomato paste darkens and the spices are fragrant.

Step 4

Remove from the heat and stir in the brown rice, black beans, corn, and lime juice and zest. Season to taste.

Step 5

Fill the peppers with the rice mixture and top with the cheese. Place in a large baking dish and broil for 5 to 10 minutes, or until the cheese is browned.

Step 6

Top with fresh cilantro and serve with salsa and avocado, if desired, and lime wedges for squeezing.