This is a gluten-free, dairy-free, and low-sodium dinner dish that is easy to prepare and filled with fiber. It's so good, it'll become a family favorite after just one meal!
Preheat the oven to 375 degrees F.
Clean, cut off the top and core the peppers. Place them into an 8-by-8 baking pan, standing up. If you cannot get peppers to stand up straight, stuff foil around them to keep them upright. Roast the peppers for 20 minutes in a 375-degree oven for 20 minutes.
While peppers are roasting, brown meat and chopped onions in a large skillet until cooked through. Add beans, cooked rice, corn, pico de gallo, spices, and stir over a medium heat until combined. Spoon meat mixture into upright, roasted peppers, and place back into oven for 15 minutes.
Serve immediately and garnish with avocado and scallions if desired.