Step 1

Cut the bell peppers in half down through the middle of the stem and clean out the insides

Step 2

Drizzle the peppers lightly with olive oil and sprinkle with salt. Use your hands to rub the oil into the peppers

Step 3

Bake the pepper halves on a baking sheet at 425 degrees for 20 minutes

Step 4

While those are baking, cook the rice on the stove top, or in a rice cooker.

Step 5

In a large skillet, add 1 tablespoons of olive oil, the onion, and the garlic. Cook the garlic and onion over medium heat for 7-8 minutes, until the onion is translucent and soft

Step 6

Add the frozen corn and black beans. Stir for 5 minutes, until the corn is thawed

Step 7

In the skillet (if it’s big enough) or transfer to a mixing bowl and add the cooked rice, chili powder, cumin, paprika, salt, cilantro, lime juice, and ½ cup of the monterey jack cheese.

Step 8

Drain any liquid from the bell peppers after the 20 minutes cook time is done, then stuff with the rice mixture and return to the baking sheet

Step 9

Top the peppers with the remaining fresh grated monterey jack cheese

Step 10

Bake the vegetarian stuffed pepper halves at 425 for 15-20 minutes, until the cheese is browned and bubbly

Step 11

Serve topped with fresh squeezed lime, diced avocado, sour cream, or toppings of choice