Preheat your oven to 375°F (190°C). Line a baking dish with foil.

Heat 1 tablespoon oil in a medium pot over medium heat. Add diced onion and sauté until translucent, about 3–4 minutes.

Add rice and toast for 1 minute until slightly nutty.

Add 1.67 cups vegetable stock and a pinch of salt. Bring to a boil, then reduce to low, cover, and simmer for 15–18 minutes for white rice.

In a large bowl, combine cooked rice, drained black beans, thawed corn, diced tomatoes (with juice if you like moist filling), chopped green onions, shredded pepper jack, and 1 teaspoon sea salt.

Taste and add more salt or hot sauce as needed.

Slice the tops off the bell peppers and remove seeds and membranes. If peppers won’t sit upright, trim a thin slice off the bottom.

Blanch in boiling water for 3 minutes, then drain if slightly softer peppers are desired.

Spoon the filling into each pepper, pressing gently but not compacting. Leave a small gap at the top for cheese.

Top each pepper with extra shredded cheese.

Place stuffed peppers upright in the prepared baking dish. Add a splash of water or stock to the bottom of the dish to create steam.

Cover with foil and bake for 25 minutes. Remove foil and bake another 10–12 minutes until cheese browns and peppers blister slightly.

Let peppers rest for 5 minutes. Garnish with cilantro, avocado slices, lime wedges, and a dollop of sour cream or Greek yogurt before serving.