Vegetarian Stuffed Peppers

Steps

1. Preheat the oven to 400°F (200°C). Cut the bell peppers in half lengthwise, slicing right through the stem so each half keeps its boat shape, then remove the seeds and white ribs. Brush them inside and out with 1 tablespoon of olive oil, salt the insides and arrange them cut side down in a 13 x 9 inch (33 x 23 cm) baking dish. Roast for 10 minutes: they soften and start to char without collapsing.
2. Meanwhile, finely chop the onion and garlic, and seed and finely chop the jalapeño. Rinse the drained black beans and drain the corn.
3. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion with a pinch of salt and cook for 5 minutes until soft. Add the garlic and jalapeño for 1 minute, then the cumin, smoked paprika and oregano, and stir for 30 seconds in the oil until fragrant.
4. Pour in the crushed tomatoes and cook them down for 5 minutes over medium-high heat, stirring, until the sauce is thick and leaves a clear trail when you drag the spoon across the bottom of the skillet.
5. Add the black beans and mash about a third of them against the skillet with a fork. Add the corn, cooked rice, the rest of the salt and the black pepper, and stir for 2 minutes until everything is hot. Off the heat, stir in 80 g (about 3/4 cup) of the cheddar and taste.
6. Take the dish out of the oven and flip the peppers cut side up, watching out for the steam. Pack each half with filling, mounding it high, then top with the remaining 80 g (about 3/4 cup) of cheddar.
7. Cover the dish with foil and bake for 15 minutes at 400°F (200°C). Remove the foil and bake for 10 minutes more, until the cheddar is bubbling and browned in spots and a knife tip slides easily into the peppers.
8. While they bake, make the topping: stir the sour cream with the lime zest, 1 tablespoon of the lime juice and a pinch of salt. Cut the rest of the lime into wedges and chop the cilantro.
9. Let the peppers rest for 5 minutes out of the oven so the filling sets, then spoon the lime sour cream over them, scatter with cilantro and serve with the lime wedges, 2 halves per person.