Preheat the oven to 450°F

Add olive oil, diced red onion and garlic to a heavy bottom skillet and cook over medium heat until the onions are softened and translucent.

Add the washed and drained, uncooked rice to the skillet and cook for an additional 3 to 5 minutes.

To the rice mixture add fire roasted tomatoes, diced green chiles, taco seasoning and veggie stock. Bring to a low boil, cover and simmer for 20 to 25 minutes, stirring occasionally to keep the rice from sticking to the bottom of the skillet.

In the meantime, cut the bell peppers lengthwise. Scoop out the seeds and carefully devein the pepper using a paring knife.

Once the moisture has been absorbed in the rice mixture, gently mix in the corn, black beans and half of the cheese.

Stuff each pepper with the rice and bean mixture and top with the rest of the cheese.

Bake the stuffed peppers in a well greased roasting pan, baking dish or cast iron dutch oven for at least 30 to 40 minutes until the cheese is melted and the peppers are soft and tender.

Top with additional cheese, queso fresco, chopped cilantro, sliced avocado, fresh tomatoes and hot sauce.