Preheat oven to 350ºF /180ºC. Cut off the 6 pepper tops. Remove the white membranes and seeds. Place peppers on a baking tray lined with a silicone mat or parchment paper. Drizzle olive oil, salt and pepper and pre-bake for 40 minutes.
Combine all ingredients together. Use two-third of the crust mixture for the stuffing and reserve the remaining for the topping.
Grill corn over the flame and wrap in plastic to steam. In a hot skillet, add butter and olive oil and sauté the onions and diced bell pepper – thrown in a couple of thyme sprigs; cook for 10 minutes on medium high heat. Add tomatoes, chipotle and corn kernels and cook for another 10 minutes. Transfer mixture into a large bowl. Remove and discard thyme. Add rice, beans, pine nuts, olives, cheese and two-third of the herbed crust mixture. Add salt and pepper to taste then mix in the egg.
Fill pre-baked bell peppers with the stuffing, and bake for 20 minutes. Remove from oven and top with the remaining herbed crust mixture. Finish baking for 20 minutes more. Add tops back on, and serve – Bon appétit!