1. Preheat oven to 400F. Cook rice in a rice cooker until tender. Meanwhile, in a large skillet or dutch oven over medium-high heat, combine the ground beef, chorizo, and taco seasoning and break it all up with a wooden spoon. Cook until browned, then reduce heat to medium and mix in the diced yellow onion, black beans, cooked rice, diced tomatoes, and cilantro. Stir to combine and cook for 10-15 minutes until most (but not all) of the juices have been cooked off/absorbed. Remove from heat and set aside.

2. Slice the bell peppers in half from top to bottom, scoop out the flesh and seeds, and place on a large baking sheet.

3. Using a spoon, fill each bell pepper with the beef mixture until all are stuffed and the mixture is gone. Bake at 400F for 20 minutes, then remove from the oven and preheat the broiler.

4. Meanwhile, top each pepper with shredded Castello Creamy Havarti cheese then return to the oven for 5 minutes or until the cheese is melted and bubbling.

5. Garnish with fresh cilantro and lime wedges. Serve immediately.