Preheat the oven to 400°F. Lightly grease a 9x13-inch baking dish with nonstick cooking spray.

Cut the tops off the bell peppers and remove the seeds and membranes. If needed, carefully trim a small amount from the bottoms so the peppers stand upright without cutting through them.

Arrange the peppers upright in the prepared baking dish. Brush the insides with 1 tablespoon olive oil.

Bake for 20 minutes, or until the peppers begin to soften.

Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat.

Add the diced onion and chicken. Cook for about 5–7 minutes, stirring occasionally, until the onion is softened and the chicken is cooked through.

Stir in the minced garlic and cook for about 30 seconds, until fragrant.

Add the taco seasoning and salsa. Cook for 2–3 minutes, stirring until combined and heated through.

Remove the skillet from the heat. Stir in the cooked white rice and lime juice.

Divide the chicken and rice mixture evenly among the peppers.

Top each pepper with shredded Mexican cheese.

Return the peppers to the oven and bake for about 10 minutes, or until the cheese is melted and the peppers are tender.

Let the stuffed peppers rest for 5–10 minutes before serving.