Step 1

In a large skillet stir together rice, bell pepper, onion, tomatoes, green onions, vegetable broth and taco seasoning

Step 2

Stir and bring to a simmer

Step 3

Cover and cook on low for 20 minutes

Step 4

Once cooked add in black beans and corn and fluff with a fork

Step 5

Preheat oven to 400°F

Step 6

Cut red bell peppers in half length wise and remove seeds and membrane

Step 7

Fill peppers with prepared rice mixture (pack in there!) and top with grated pepper jack cheese

Step 8

Arrange stuffed peppers in a large baking dish or oven proof skillet, cover and bake for 30 minutes on center rack

Step 9

Remove cover and bake for another 10 minutes

Step 10

Top with fresh cilantro and serve

Step 11

Enjoy!