1. Prepare the Bell Peppers

Start by preheating your oven to 375°F (190°C). This moderate temperature will ensure that the bell peppers roast evenly and become tender without burning the filling.

Next, prepare the bell peppers by cutting off the tops and removing the seeds and membranes. Be careful not to cut too much off the tops, as you want to leave enough of the pepper to hold the filling. If necessary, slice a small amount off the bottom of each pepper to create a stable base, ensuring they stand upright during baking.

Place the prepared peppers in a baking dish, cut side up, and drizzle them lightly with olive oil. This will help them roast and caramelize as they cook. Set the peppers aside while you prepare the filling.

2. Prepare the Filling

In a large skillet, heat a tablespoon of olive oil over medium heat. Once the oil is hot, add the diced onion and sauté for 3-4 minutes until softened and translucent. This step will enhance the sweetness and flavor of the onion.

Next, add the garlic powder, chili powder, cumin, and smoked paprika to the skillet. Stir the spices into the onions and cook for an additional minute to toast the spices and release their aromatic oils. This will give the filling a deep, flavorful base.

Add the diced tomatoes and corn to the skillet, stirring to combine. Cook for 2-3 minutes, allowing the flavors to meld together. Once everything is well mixed, add the cooked rice and black beans. Stir in the rice and beans, and cook for another 5 minutes, allowing the mixture to heat through.

Season the filling with salt and pepper to taste. If you want an extra burst of flavor, you can squeeze in some fresh lime juice or add a dash of hot sauce for spice.

3. Stuff the Bell Peppers

Once the filling is ready, it’s time to stuff the bell peppers. Spoon the filling into each pepper, packing it tightly so that there’s a generous amount of filling in each one. If you have extra filling, you can serve it on the side or use it for another meal.

Once the peppers are stuffed, top each one with a sprinkle of shredded cheese. The cheese will melt as the peppers bake, adding a creamy, gooey layer to the dish. For a dairy-free version, you can use vegan cheese or skip the cheese altogether for a lighter option.

4. Bake the Stuffed Peppers

Cover the baking dish with aluminum foil and place it in the preheated oven. Bake the stuffed peppers for 25-30 minutes, or until the peppers are tender. After this initial baking time, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the peppers are slightly caramelized at the edges.

If you prefer a slightly more charred flavor, you can switch the oven to broil for the last 2-3 minutes of cooking, but be sure to watch the peppers closely to prevent them from burning.

5. Garnish and Serve

Once the stuffed peppers are fully cooked, remove them from the oven and let them cool for a few minutes before serving. Garnish the peppers with fresh cilantro or parsley for a burst of color and flavor. Serve the peppers with a side of your choice, such as a simple salad, roasted vegetables, or avocado slices for added richness.