Lightly oil the bottom of rice cooker before adding in 2 c water and 1 1/2 c rice. When rice is cooked, add in salt to taste, cinnamon, cayenne, cumin, and garlic powder, then set aside.

In sauce pan, heat 1/4 c oil. When hot, add beans and begin to stir and mash. When light mashed, add in the spices: garlic powder, chili powder, cinnamon cumin, and salt. Once beans are mashed and hot, turn heat down to low to keep warm.

Place peppers on baking sheet. Coat in oil and broil for 2-4 minutes each side (making sure the skin blisters and chars slightly, but does not burn). Flip pepper a couple of times to cook all the way around.

Remove from oven and allow to cool. Once cool, twist stems carefully and pull out the seeds. Then, without tearing the pepper, remove any excess seeds from the inside via the top hole. Peel the thin outside layer off the pepper until only the green meaty part is left. Be careful to not rip the pepper—try to keep them whole.

Make a slit about halfway down the pepper, making sure to only cut one side (not all the way through). Stuff peppers with rice and beans, then sprinkle the cheese on top.

Cook at 375 degrees for 5-7 minutes.

Remove from oven and top with salsa, cilantro dressing, fresh lime, and fresh cilantro.

Serve warm!