1-Prep Peppers: Slice off the tops and remove the seeds and membranes to create perfect cavities for the stuffing and ensure even cooking later.

2-Prepare Ingredients: Dice the chicken and chop the onions and garlic ahead of time to keep things organized.

3-Cook Chicken: Season the diced chicken with chili powder, cumin, paprika, salt, and black pepper, then cook it in 1 tablespoon of canola oil over medium heat until done. For vegan swaps, sauté tofu in the same way.

4-Sauté Veggies: In the same pan with the remaining oil, cook the chopped onions and minced garlic until soft, about 5 minutes. Add the tomatoes with green chiles, black beans, corn, rice, cilantro, and lime juice to the mix. Stir everything together for a hearty filling.

5-Stuff and Bake: Stuff the peppers with this mixture, top with shredded Monterey Jack cheese, and place them in a baking dish. Bake for 25-30 minutes until tender. Serve with sour cream and hot sauce for extra flair, adjusting for your preferences along the way.