Directions

1. Cook the rice and set aside.
2. Rinse and drain the corn. Rinse the black beans thoroughly until the water runs clear, then drain.
3. Wash the bell peppers and slice them lengthwise in half. Remove the seeds and membranes. Drizzle with avocado oil and season generously with salt and black pepper, rubbing to evenly coat.
4. Heat a cast-iron skillet over high heat. Sear the bell peppers cut-side down for 2–4 minutes per side, until lightly charred. Transfer to a baking dish.
5. In the same skillet, add the diced onion and cook until translucent.
6. Add the cubed chicken and cook until no longer pink.
7. Stir in the garlic, salt, black pepper, smoked paprika, chipotle powder, chili powder, and cumin. Cook until fragrant and well combined.
8. Add the corn, black beans, and cooked rice. Stir to combine.
9. Add shredded cheese and stir until melted.
10. Fill each bell pepper generously with the chicken mixture, pressing down slightly to make room. Top with additional shredded cheese.
11. Add ⅓ cup of water to the baking dish, cover with foil, and bake at 400°F for 35–40 minutes.
12. Remove the foil and bake uncovered for 10 minutes, then broil for 2–3 minutes, watching closely to avoid burning.
13. Finish with a squeeze of fresh lime juice, a dollop of guacamole and sour cream, and chopped cilantro. Enjoy!