Preheat your oven to 450°F (232°C) and prepare a baking sheet lined with parchment paper.

Slice the red bell peppers in half lengthwise and remove the seeds and membranes. Drizzle with olive oil and sprinkle with sea salt, then bake for 10 minutes.

In a large mixing bowl, combine olive oil, grated garlic, diced jalapeños, chopped scallions, lime zest, lime juice, cumin, coriander, cayenne, and sea salt. Stir until well blended, then fold in rice, black beans, and corn.

Remove the peppers from the oven, spoon the filling into each half, and add cheese if desired.

Broil for 2-5 minutes until cheese is bubbly (or bake for another 10-15 minutes).

Let cool for a few minutes before serving, garnished with avocado slices and lime wedges.