reheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).

Steam the bell peppers until slightly tender.

You can do this by placing them in a steamer basket over boiling water in a pot for about 5-7 minutes, or by microwaving them in a microwave-safe dish with a little water for about 3-4 minutes.

Set aside.

In a large mixing bowl, combine the cooked rice, black beans, minced onion, corn kernels, diced tomatoes with green chilies, ground cumin, chili powder, and dried oregano.

Mix well to combine.

Fill each steamed bell pepper with the rice and bean mixture, packing it down slightly.

Place the stuffed peppers in an oiled casserole dish.

Pour the tomato sauce evenly over the top of the stuffed peppers.

Bake in the preheated oven for about 20 minutes, or until the peppers are tender and the filling is heated through.

Once cooked, remove the Southwest Stuffed Bell Peppers from the oven and let them cool slightly before serving.

Serve these flavorful and nutritious stuffed peppers as a satisfying main dish option!