Using a medium saucepan, add butter and place over medium-low heat.

Once butter has melted, add lime juice and rice. Sauté, stirring often, for 1 minute.

Add water and salt; stir gently. Increase heat to medium-high and bring to a boil.

Once boiling, cover pot and remove from heat. Let rice rest for 18-20 minutes before uncovering and fluffing with a fork.

Stir chopped cilantro into rice.

Meanwhile, using a medium skillet, add the olive oil and place over medium heat. One hot, add the diced onions and poblano pepper. Sauté stirring occasionally, for 5-6 minutes, or until pepper has softened.

Transfer cooked onions and peppers into a large bowl. Add cooked rice (from above), chicken, cumin, chili powder, salt, diced tomatoes, corn, black beans, cilantro and ~⅓ of the jar of salsa; stir until well combined.

Pour another ~⅓ of the salsa into a slow cooker.

Slice a thin layer off the top of each bell pepper. Remove seeds and inner membranes.

Stuff peppers with the chicken and rice mixture. Place peppers upright in slow cooker. Spoon remaining salsa on top of the peppers.

Cover and cook on high for 3-3½ hours, or until peppers are tender.

Sprinkle tops of peppers with shredded cheese. Cover and continue cooking for 5-10 more minutes, or until cheese has fully melted.

Before serving, spoon sauce from dish over peppers and garnish with additional chopped cilantro.