Step 1: Preheat Oven

Preheat your oven to 375°F (190°C).

Step 2: Prepare Bell Peppers

Cut off the tops of the bell peppers and remove the seeds and membranes. You can also slice a thin sliver off the bottom of each pepper to help them stand upright in the baking dish, if needed.

Step 3: Sauté Onion and Garlic

In a large pan or skillet, heat the olive oil over medium heat.

Add the diced onion and sauté for about 5 minutes, or until softened and translucent.

Add the minced garlic and cook for another minute, until fragrant.

Step 4: Add Remaining Filling Ingredients

Add the drained and rinsed black beans, corn kernels, undrained diced tomatoes, cumin, chili powder, salt, and pepper to the pan.

Stir well to combine all the ingredients.

Step 5: Cook Filling

Cook the filling mixture for a few minutes, until heated through, stirring occasionally.

Step 6: Stir in Rice

Remove the pan from the heat and stir in the cooked rice until it’s evenly distributed throughout the filling.

Step 7: Stuff Bell Peppers

Spoon the rice and bean mixture into the prepared bell peppers, filling them to the top.

Step 8: Arrange in Baking Dish

Place the stuffed bell peppers in a baking dish.

Step 9: Cover and Bake

Cover the baking dish with aluminum foil.

Bake the stuffed peppers for 30 minutes.

Step 10: Uncover and Bake

Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the filling is heated through.

Step 11: Serve

Serve the Stuffed Bell Peppers hot.