Preheat oven to 200 ℃ / 400 ℉.

Cut the Peppers in half lengthwise, remove the seeds and set aside. Preheat a grill pan or skillet over high heat, place the Peppers on it and grill them for a couple minutes on each side, remove to a plate and set them aside.

Pour a little Enchilada Sauce in the bottom of a casserole dish big enough to fit the peppers in it snugly.

In a large bowl, mix together the Chicken, Corn, Black Beans, Onions, Lime, 1/2 of the Cheese, Salt, and 125 ml of Enchilada Sauce.

Fill the Peppers with the mixture, top with a little more Sauce and sprinkle on some Cheese. Bake them for 30 min.

Allow them to cool slightly before serving!