📖 Instructions

1. Preheat your oven to 375°F (190°C). This is really important – you want the peppers to cook evenly.
2. Prepare the bell peppers: Halve the bell peppers lengthwise and remove the seeds and membranes. Nobody wants crunchy seeds in their delicious peppers, right?
3. Lightly drizzle the inside of the peppers with olive oil and sprinkle with salt and pepper. This adds a little somethin' somethin' to the flavor from the beginning.
4. In a large bowl, combine the cooked black beans, cooked rice (or quinoa), diced avocado, corn, diced red onion, minced garlic, diced tomato, chopped cilantro, cumin, chili powder, salt, and pepper. Mix well until everything is evenly distributed. Think of it as building a flavor party!
5. Generously stuff each bell pepper half with the black bean and avocado mixture. Seriously, don't be shy – pack 'em full!
6. Place the stuffed peppers in a baking dish. Add about 1/2 cup of water to the bottom of the dish to create some steam, which helps the peppers cook evenly and stay moist.
7. Cover the baking dish with foil and bake for 30 minutes. Then, remove the foil and bake for another 10-15 minutes, or until the peppers are tender and slightly browned. You want them to be nice and soft but still hold their shape.
8. While the peppers are baking, prepare the lime crema. In a small bowl, whisk together the sour cream (or Greek yogurt), lime juice, lime zest, minced garlic, and a pinch of salt. This is your secret weapon – don't skip it!
9. Once the peppers are done baking, let them cool slightly before serving. Drizzle generously with the lime crema and garnish with extra cilantro, if desired. It's time to get your grub on!