Preheat the oven to 350ºF and place the bell peppers into a 9x9-inch baking dish or any suitable baking dish where the bell peppers will stay standing straight up. Drizzle the peppers with 1 tablespoon of oil. Season the peppers with ¼ teaspoon of salt.
Place the peppers into the oven and bake for 10-15 minutes* until they begin to soften but not turn mushy. Remove them from the oven and set aside.
Next, rinse rice with cold water and then add it to a small saucepan. Add 1 cup of water to the rice and bring to a boil over high heat. Turn heat to low and cover. Allow the rice to cook for 20-25 minutes or until the rice is done. We suggest undercooking the rice just a little bit for this recipe. Set the rice aside.
Heat a large cast iron skillet over medium/high heat and add beef to the skillet. Break the beef up into small pieces and season with ½ teaspoon of salt. Cook the beef until it is almost fully cooked but still has some pink pieces (about 4-5 minutes). Remove the beef from the skillet with a slotted spoon and leave drippings in the skillet. Set beef aside.
Add the remaining tablespoon of avocado oil to the skillet and then add the onion to the skillet. Saute for 1 minute and then add the corn. Sauté the corn for 5-7 minutes until it browns and carmelizes. Add the beans to the corn and toss. Cook for 1 additional minute.
Next, add the tomato sauce, paprika, black pepper, oregano, and cumin to the corn. Mix the ingredients together and then add the ground beef and rice to the skillet. Mix again until all the ingredients are combined.
Scoop about ½ - ¾ cup of the mixture into each hollowed out bell peppers. Top each pepper with 2 tablespoons of shredded cheese.
Place the bell peppers back into the oven and bake for 15-20 minutes or until the cheese is melted and begins to brown.
Remove the peppers from the oven and garnish with fresh herbs.