Preheat your oven to 400°F (200°C) and grease a 9x13-inch baking dish with extra-virgin olive oil.

Trim the tops off the red bell peppers and deseed them. Cut each pepper lengthwise in half.

In a skillet, heat extra-virgin olive oil over medium heat. Add chopped yellow onion and sauté for approx. 4 minutes until translucent.

Stir in long grain white rice, sea salt, vegetable stock, diced tomatoes, green onions, and some diced bell pepper. Bring to a boil, then simmer covered for 25 minutes.

Remove from heat and stir in black beans and thawed corn until combined.

Fill each halved pepper with the rice and bean mixture, mounding slightly. Top with shredded pepper jack cheese.

Bake uncovered for about 40 minutes until cheese is melted and bubbly.

Let cool for a few minutes and garnish with fresh cilantro before serving.