Boil the rice for 25 mins until just tender.
Meanwhile, heat oven to 220C/fan 200C/gas 7.
Slice the tops off the peppers and cut out the
seeds. Lightly oil, then bake (with the lids) in
a roasting tin for 12 mins.
Drain rice and mix with the salsa, chicken,
beans, cheddar and coriander. Season to taste.
Take the peppers out of the oven, then fill with
the rice mixture. Put on the lids, then bake for
10 mins. Squeeze over lime wedges and serve
with an avocado salad.