Preheat the oven: Set your oven to 400°F (200°C). Lightly oil a baking dish large enough to hold all the pepper halves snugly.

Prep the peppers: Slice each bell pepper in half from top to bottom and remove seeds and membranes. Brush the cut sides with a little olive oil and sprinkle with salt and pepper. Place them cut side up in the baking dish.

Par-bake the peppers: Bake the empty pepper halves for 10–12 minutes. This softens them slightly so they don’t stay too crunchy later.

Cook the aromatics: While the peppers bake, heat a large skillet over medium heat with a drizzle of olive oil. Add the diced onion and cook 3–4 minutes until translucent. Stir in the garlic and cook 30 seconds, just until fragrant.

Brown the meat: Add the ground meat to the skillet. Break it up with a spoon and cook until browned and no longer pink. Drain excess fat if needed.

Season and simmer: Sprinkle in the taco seasoning. Add the tomato paste (if using), diced tomatoes, and a splash of water if it looks dry. Simmer 3–5 minutes to meld flavors.

Stir in fillers: Fold in the cooked rice, black beans, and corn. Taste and adjust salt and pepper. The mixture should be moist and spoonable, not soupy.

Fill the peppers: Spoon the taco mixture evenly into each par-baked pepper half, mounding slightly. Top each with a generous sprinkle of shredded cheese.

Bake to finish: Return the dish to the oven and bake 12–15 minutes, until the peppers are tender and the cheese is melted and bubbly.

Garnish and serve: Squeeze fresh lime over the peppers. Top with chopped cilantro or green onions. Add a dollop of sour cream or Greek yogurt if you like.