Preheat the oven to 450°F. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot (or large for 4 servings), combine the rice, spice blend, a big pinch of salt, and 1 cup of water (or 2 cups for 4 servings). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Meanwhile, wash and dry the fresh produce. Place the peppers on a sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Roast 12 to 14 minutes, or until browned and blistered. Leaving the oven on, remove from the oven. Set aside to cool at least 5 minutes.

Meanwhile, halve, peel, and medium dice the onion(s). Halve the tomatoes. Quarter the lime(s). Cut the bacon crosswise into 1/2-inch pieces. In a bowl, combine the sour cream and the juice of 2 lime wedges (or 4 wedges for 4 servings); season with salt and pepper.

To a medium nonstick pan (or large for 4 servings), add the bacon pieces. Cook on medium-high, stirring occasionally, 4 to 6 minutes, or until cooked through and crispy. Leaving any fat in the pan, transfer to a paper towel-lined plate. Reserving 2 teaspoons of the bacon fat (or 4 teaspoons for 4 servings) in the pan, carefully drain off and discard the remaining fat.

Heat the same pan on medium-high until hot. Add the diced onion(s). Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and slightly softened. Add the halved tomatoes. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are softened. Transfer to the pot of cooked rice. Add the cooked bacon and stir to thoroughly combine. Taste, then season with salt and pepper if desired.

When cool enough to handle, cut a lengthwise slit in each cooled pepper, keeping one side intact. Carefully open each pepper; using a spoon, remove the ribs and seeds. Thoroughly wash your hands immediately after handling. Stuff each prepared pepper with the filling (you will have extra), then top with the cheddar and monterey jack. Roast 5 to 7 minutes, or until the filling is heated through and the cheese is melted. Remove from the oven. Let stand at least 2 minutes before serving. Divide the remaining filling between serving dishes; top with the finished peppers. Garnish with the lime sour cream. Serve the remaining lime wedges on the side. Enjoy!