Sweet bell pepper halves roast until tender and lightly caramelized, cradling a smoky, spiced filling of black beans, corn, and brown rice. The onion and garlic base gets warmed through with cumin, smoked paprika, and chili powder, while drained diced tomatoes keep everything hearty without turning soggy. A bright squeeze of fresh lime juice at the end wakes up the whole filling, and cilantro plus extra lime wedges make a fresh finishing touch at the table. Everything bakes together in one dish, first covered to steam the peppers soft, then uncovered to caramelize the edges. It's a satisfying, plant-forward dinner that comes together with pantry staples and fits easily into a vegetarian spread.
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Preheat the oven to 400°F (205°C). Arrange the pepper halves cut-side up in a 9x13-inch baking dish. Brush the insides and edges with 1 tbsp olive oil and sprinkle with 1/4 tsp salt.
Heat the remaining 1 tbsp olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
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