Preheat the oven to 375°F (190°C).
Prepare the ingredients: 4 bell peppers (any color), 1 cup cooked rice, 1 can black beans (drained and rinsed), 1 cup chopped tomatoes, 1/2 cup corn kernels, 1/2 cup shredded cheese, 1/4 cup chopped fresh cilantro, 1 teaspoon cumin powder, 1/2 teaspoon chili powder, salt and pepper to taste.
Cut the tops off the bell peppers and remove the seeds and membranes.
In a large bowl, mix together the cooked rice, black beans, chopped tomatoes, corn kernels, shredded cheese, cilantro, cumin powder, chili powder, salt, and pepper.
Stuff the bell peppers with the mixture until full.
Place the stuffed bell peppers in a baking dish and cover with foil.
Bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
Garnish with additional cilantro, if desired, and serve hot.