Cut the tops off of the peppers (save), remove core and seeds
In a medium saucepan bring 2 inches of water to boil, place peppers with tops into pan, cover and steam for 3-4 minutes. You just want them to begin getting soft but not too soft. They will cook the rest of the way in the oven.
Remove peppers and set aside
Cook onion and garlic in medium saucepan until onion is tender
Mix in spices and cook for 1 minute
Add tomatoes, beans, corn, mix thoroughly and simmer until boiling
Add vegetable broth and cook until heated. You may have to keep a lid on to preserve the liquid. You want some moisture so that it does not dry out when you bake it in the oven.
Add rice and mix thoroughly. Cook for 5-7 minutes until heated through and mixture is bubbling.
Place peppers in baking pan lined with parchment paper or silicone mat
Fill each pepper with rice, bean, corn and tomato filling – putting the tops back on once each one is filled
Place pan in heated oven for 20-30 minutes until pepper is tender and filling is hot
Remove from oven and serve with a side salad. Top with cilantro, avocado and/or nacho cheezy sauce.