📖 Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish. This ensures the peppers don't stick and makes cleanup easier.
2. Prepare the peppers: Halve the bell peppers lengthwise and remove the seeds and membranes. No one likes biting into a stray seed! Rinse the peppers and pat them dry. Set aside.
3. Make the chipotle chicken filling: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 pound of ground chicken and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
4. Add the flavor boosters: Stir in 1 diced onion and 2 minced garlic cloves. Cook for 3-4 minutes, until the onion is softened and fragrant. This is where the magic starts to happen!
5. Incorporate the smoky goodness: Add 1-2 finely chopped chipotle peppers in adobo sauce (depending on your spice preference) and 1 tablespoon of adobo sauce. Stir well to combine. Remember, you can always add more spice later, so start with less if you're unsure.
6. Introduce the corn and beans: Stir in 1 cup of frozen corn (thawed), 1 can (15 ounces) of black beans (rinsed and drained), and 1 teaspoon of chili powder. Cook for another 5 minutes, allowing the flavors to meld together beautifully.
7. Assemble the stuffed peppers: Spoon the chipotle chicken filling into the bell pepper halves, mounding it slightly. Don't be shy, pack them full!
8. Bake: Arrange the stuffed peppers in the prepared baking dish. Add about 1/2 cup of water to the bottom of the dish to create steam and prevent the peppers from drying out. Cover the dish with foil and bake for 30 minutes.
9. Uncover and finish baking: Remove the foil and bake for another 15-20 minutes, or until the peppers are tender and slightly blistered. I like them when they're just starting to get a little color.
10. Make the lime crema: While the peppers are baking, prepare the lime crema. In a small bowl, combine 1/2 cup of sour cream, 2 tablespoons of lime juice, 1 tablespoon of chopped cilantro, and a pinch of salt. Stir until smooth and creamy. Taste and adjust the seasoning as needed. Some people like to add a tiny dash of garlic powder.
11. Serve: Once the peppers are done, let them cool for a few minutes before serving. Drizzle generously with the lime crema and garnish with extra cilantro, if desired. A sprinkle of cotija cheese is also delicious!
12. Enjoy!