Let’s get cooking! Here’s a detailed, step-by-step guide:

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 leave the stems on for a more rustic presentation, or remove them if you prefer.

Step 3: Sauté Onion and Garlic

In a large pan or skillet, heat a tablespoon of olive oil (or other cooking oil) over medium heat. Add the diced onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.

Step 4: Cook Filling

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.

Bring the mixture to a simmer and cook for a few minutes, until heated through.

Step 5: Stir in Rice

Stir in the cooked rice until it’s evenly distributed throughout the filling.

Step 6: Stuff Peppers

Stuff each bell pepper with the rice and bean mixture, filling them to the top.

Step 7: Bake

Place the stuffed peppers in a baking dish. Cover the dish with aluminum foil.

Bake for 30 minutes.

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

Step 8: Serve

Serve the stuffed bell peppers hot. You can garnish them with fresh cilantro, sour cream (or vegan sour cream), avocado slices, or your favorite toppings.

Enjoy this comforting and flavorful meal!