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

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

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

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

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

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

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. 

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

Top the peppers with the remaining fresh grated monterey jack cheese

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

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