Preheat oven to 350°F (180°C).

Cut each pepper in half length-wise, so that there are two “cups” for each pepper and remove the seeds.

Place the peppers on a sheet tray in the oven and bake for 10 minutes.

In a medium pot, add vegetable stock and rice and bring to a boil. Once boiling, reduce to a simmer and cover. Cook for 30 minutes, or until stock absorbs. Do not stir while cooking. Once cooked, fluff with a fork.

Trim chicken breast and cut into bite-size pieces. Coat with 1/4 teaspoon of salt as well as the chili powder, oregano, and cumin.

Heat oil in a sauté pan over medium high heat. Add chicken and cook until 165°F.

Once cooked, remove chicken. In the same pan, sauté onions and garlic, until onions are translucent. Lower heat to medium and add tomatoes and black beans. Stirring frequently with a wooden spoon, let the tomatoes get soft and most of the liquid evaporate.

Fold bean mixture into rice. Add remaining salt, cilantro, lime juice, and half of the cheese.

Fill each pepper with rice mixture.

Top peppers with cheese and broil until top begins to brown.