Preheat the oven to 350°F (175°C).

In a large skillet over medium-high heat, brown the ground beef for 7-8 minutes, then drain any excess grease.

Sauté the diced onion for 5 minutes until translucent, then add minced garlic and cook for another minute.

Stir in corn, Rotel diced tomatoes and green chilis, black beans, and cooked rice into the meat mixture. Mix in the seasonings and heat through.

Prepare the bell peppers by cutting off the tops and removing the seeds. Microwave for 2-3 minutes to soften them.

Fill each pepper with the beef mixture, leaving space at the top. Sprinkle cheese on top.

Place peppers upright in a baking dish and bake uncovered for 20-25 minutes until tender and cheese is melted.