Preheat your oven to 375°F (190°C).

In a medium pot, bring 2 cups of water to a boil. Add 1 cup of rice, reduce the heat, cover, and simmer for about 15 minutes or until tender. Remove from heat and let it sit covered for another 5 minutes.

While the rice is cooking, wash the bell peppers. Slice the tops off and remove seeds and membranes. Chop the tops and add them to your filling.

In a large skillet, heat a tablespoon of olive oil over medium heat. Add chopped onions and garlic, sautéing until softened, about 3-5 minutes.

Stir in chopped bell pepper tops, corn, and any other vegetables you’re using. Cook for another 5 minutes.

Stir in the cooked rice and beans, along with your chosen spices and seasonings. Mix well.

Carefully fill each bell pepper with the rice and vegetable mixture, packing it in gently. Top with shredded cheese if desired.

Place the stuffed peppers upright in a baking dish, add a splash of vegetable broth or water to the bottom, cover with foil, and bake for 25 minutes.

Remove the foil and bake for an additional 10-15 minutes until the peppers are tender and the cheese is bubbly and golden.

Let the peppers cool for a few minutes before serving.