Mexican Stuffed Peppers

Preheat oven to 180C | 356F.
Slice the peppers in half vertically and scoop out the seeds and white parts of the peppers. Use 1 tablespoon of oil to drizzle over the inside and outside of the peppers and place them on a baking sheet.
6 bell peppers, 1 tbsp olive oil
Bake the peppers for 25 - 30 minutes until the peppers are cooked and beginning to caramelize.
While the peppers are cooking, start making the filling. Heat the remaining oil in a pan and add the diced red onion. Saute for 5-6 minutes, stirring occasionally.
1 tbsp olive oil, 1 red onion
Add the minced garlic and cook for another minute, then add the chipotle paste and seasonings. Stir them into the onion mixture and cook off for a minute or two.
2 garlic cloves, 1 tsp paprika, 0.25 tsp cayenne chili pepper, 1 tsp oregano, 1 tsp chipotle paste, 0.5 tsp onion powder
Add the rice, black beans, and diced tomato to your pan and stir everything together (3-4 minutes).
200 g lime & coriander rice, 400 g tinned black beans, 1 beef tomato
Spoon the black bean and rice mixture into the cooked peppers. Top the peppers with the grated Mexican cheese and bake for 10 - 15 minutes until the cheese is melted and golden brown.
175 g Mexican cheese
Top the stuffed peppers with the guacamole and chopped fresh cilantro. Add an extra squeeze of lime for some zing!
10 g fresh cilantro, 6 tbsp guacamole