Preheat your oven to 400°F (200°C) while you prepare your baking dish.

Trim the tops off three vibrant red bell peppers and slice two of them in half lengthwise.

In a large skillet, heat a tablespoon of olive oil over medium heat and sauté the diced yellow onion for about 4 minutes.

Stir in the uncooked long grain white rice, sea salt, vegetable stock, diced tomatoes, and chopped green onions, and bring the mixture to a boil, then cover and reduce to low.

Let it simmer for 25 minutes until the rice is tender.

Gently fold in the drained black beans and thawed corn into the mixture.

Spoon the filling into each half of the prepared bell peppers, packing it gently.

Sprinkle the shredded pepper jack cheese evenly over the top of each stuffed pepper.

Bake uncovered in the preheated oven for about 40 minutes until the cheese is melted and bubbly.

Garnish each pepper with freshly minced cilantro before serving.