Preheat your oven to 375°F (190°C) to ensure even cooking.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced chicken breasts, season with salt and pepper, and cook for 5-7 minutes until no longer pink. Remove and set aside.
In the same skillet, add the remaining tablespoon of olive oil and sauté the diced onion for 3-4 minutes until softened. Add minced garlic and cook for an additional minute.
In a large mixing bowl, combine cooked chicken, sautéed onions and garlic, cooked rice, frozen corn, black beans, enchilada sauce, cumin, chili powder, chipotle chili powder, and lime juice. Stir until well mixed.
Wash and cut the tops off the bell peppers, removing seeds and membranes.
Generously fill each bell pepper with the chicken and rice mixture, packing it well.
Place the stuffed peppers upright in a baking dish. Pour extra enchilada sauce on top if desired. Cover with aluminum foil and bake for 25 minutes.
After 25 minutes, remove foil and bake for an additional 10-15 minutes until the peppers are tender.
Let the stuffed peppers cool for a few minutes before serving. Garnish with cilantro, avocado, or sour cream if desired.
