Slice each bell pepper in half. Hollow out each pepper, removing stem and seeds.
Lay peppers on a baking sheet and cook for 8-10 minutes until al-tente or for 15-20 minutes for softer peppers.
While the peppers bake, sauté your pepper, corn, and onion until tender. Set aside.
Once rice is fluffy and finished, combine with sautéed veggies and half of your grated cheese. Season to taste with anything from salt and pepper to your favorite blend of taco seasonings.
Top with remaining cheese and bake for an additional 10 minutes, then pile mile-high with all your favorite toppings! Anything goes!
Notes
Nutrition Facts below are estimated for peppers with avocado sauce using an online recipe nutrition calculator. Adjust as needed based on extras/swaps and enjoy!