Combine peppers, 2 tsp. olive oil, and a pinch of salt and pepper in one provided tray. Massage oil and seasonings into peppers. Spread into an even layer.

In a mixing bowl, combine panko, ground pork, half the softened cream cheese (reserve remaining for sauce), and half the taco seasoning (use less if spice-averse; reserve remaining for rice). Form mixture into 16 equally-sized meatballs and place in second provided tray.

Bake both trays uncovered in hot oven, 15 minutes.

While peppers and meatballs bake, continue recipe.

Meatballs will finish cooking in a later step.

Drain and rinse beans in a colander/strainer.

Carefully massage rice in bag to break up any clumps and remove from packaging.

After 15 minutes, carefully remove both trays from oven and drain any excess liquid. Trays will be hot! Use caution.

Add corn, rice, remaining taco seasoning (to taste), and beans to tray with peppers. Stir to combine and cover with foil.

Bake both trays (meatballs uncovered, rice covered) in hot oven until rice is heated through and meatballs reach a minimum internal temperature of 160 degrees, 10-15 minutes.

While meal bakes, place enchilada sauce (to taste) and remaining softened cream cheese in a microwave-safe bowl. Microwave uncovered until heated through, 30-60 seconds.

Carefully remove from microwave and stir to combine. Set aside.

Carefully remove trays from oven.

To serve, top rice with meatballs and garnish with shredded cheese and sauce (to taste). Bon appétit!