Cook rice. In a medium pot, bring water and rice to a boil. Add ½ teaspoon of salt (optional). Reduce to a simmer and cover, stirring occasionally to prevent sticking. Cook 15 to 20 minutes. Allow to cool, then stir in lime juice and cilantro.

Cut poblanos in half lengthwise and remove seeds and ribs. Be sure to wash your hands after handling the peppers!

Preheat oven to 425º. Lightly coat a baking sheet with nonstick cooking spray. Arrange the peppers on the sheet.

Heat 2 tablespoons of olive oil in a skillet over medium-high and add onion. Saute for 5 minutes, then add red pepper and continue cooking until onion and pepper soften. Stir in the cooked rice, add seasonings, and mix well to combine.

Use a spoon to fill the peppers with the rice mixture, then crumble chunks of goat cheese over top.

Bake 30 minutes.