Cook rice according to package instructions and set aside to cool.

Brown ground beef and season according to this recipe (or use a packet of taco seasoning mix if you wish.) Set aside to cool.

Optional step: If you don't like the skins on your peppers, you can broil the peppers whole till the skins are charred, remove them from the oven and cover them with foil for 5 minutes or so till they've cooled a bit, then carefully remove the skins. I have found that I like doing this with bell peppers but I don't mind the skins on poblano peppers. If you do this step, it does make the peppers a bit more difficult to stuff with the filling later.

Heat oven to 400 degrees F.

Combine all lime crema ingredients in a small bowl. Set aside.

Combine 2 c cooked rice, ground beef, feta, most of the shredded cheese (save some for topping the peppers later), and corn in a large bowl to create filling.

If using poblano peppers, cut them down the center, stem to point, to create little boats. If using bell peppers, carefully use a knife to cut a hole around the stem (like you would to carve a pumpkin!) Remove the seeds and membranes from the peppers (careful with the poblanos, they can be spicy.)

Stuff each pepper with filling, place in a glass baking dish, top with extra shredded cheese, and bake at 400 degrees F for 12-15 minutes, until heated through and peppers are tender. Broil for a few minutes to brown the cheese if you wish.

Remove the peppers from the oven and let cool for a few minutes. Serve with lime crema drizzled on top and garnish with cilantro.