Begin by preheating your oven to 400°F (200°C). While it warms up, grease a baking dish with extra-virgin olive oil to prevent sticking.

Next, carefully trim the tops off the red bell peppers, deseed them, and slice them in half vertically.

In a skillet over medium heat, pour in a splash of olive oil and add the diced yellow onion. Sauté the onion for about 4 minutes, stirring occasionally until it turns translucent.

To the skillet, incorporate the rinsed long grain white rice along with sea salt, vegetable stock, diced tomatoes, chopped green onions, and the reserved diced pepper. Bring this mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for around 25 minutes.

Once the rice is tender, remove the skillet from the heat and gently fold in the drained black beans and thawed corn.

Now it’s time to fill those halved red bell peppers! Place them cut-side up in your greased baking dish and generously spoon the rice and bean mixture into each pepper.

Place the baking dish in the preheated oven and bake uncovered for approximately 40 minutes.

Once baked, remove the dish from the oven and let the Vegetarian Stuffed Peppers cool for a few minutes.