👨‍🍳 Preheat oven to 375°F (190°C). Cut tops off bell peppers and remove seeds and membranes. Place in a baking dish, cut-side up.

👨‍🍳 In a skillet, sauté chopped onion until translucent, about 3-4 minutes. Add minced garlic and cook for another minute.

👨‍🍳 Add cooked rice, black beans, corn, and diced tomatoes to the skillet. Stir in cumin and chili powder, season with salt and pepper.

👨‍🍳 Cook the filling for 2-3 minutes to let flavors meld.

👨‍🍳 Stuff each pepper with the filling, pressing down gently. Add cheese on top if using.

👨‍🍳 Cover with foil and bake for 25 minutes. Remove foil and bake for 10-15 minutes until peppers are tender and top is golden.

👨‍🍳 Garnish with fresh parsley before serving.