Gluten-Free Cheesy Stuffed Peppers - Bloomcooking

Ingredients

• ¾ cup Dried Rice, Cooked Until Tender
• 1 Tbsp Olive Oil
• 6 Boneless, Skinless Chicken Thighs
• ½ tsp Kosher Salt
• ½ White Onion, Cut Small Dice
• ¼ cup Chicken Stock
• ¼ cup Sweet Corn
• 1 Roma Tomato, Cut Medium Dice
• 1 Red or Green Jalapeno, Sliced
• 1 tsp Dried Oregano
• ½ tsp Garlic Powder
• ¼ tsp Ground Black Pepper
• ½ cup Vegan Mozzarella Cheese, Shredded
• 4 Red or Yellow Bell Peppers, Tops Cut Off and Reserved
• 2 Tbsp Fresh Parsley or Cilantro Leaves, as a Garnish
• 1 Lime, Cut Into Wedges, for Serving