Preheat oven to 350°F.

Cut peppers in half and remove the seeds.

Arrange cut-side down on baking sheet and place in the oven to roast for 15-20 minutes.

While peppers are roasting, make filling.

Heat olive oil in a large skillet over medium heat. Add onion, cumin, and oregano; generously season with salt and pepper. Cook, stirring occasionally, until onion becomes translucent, 2-3 minutes.

Add rice, vegetable broth, and jarred tomato sauce. Season with salt and pepper, to taste and bring to a boil. Once it starts boiling, reduce heat to a simmer and cover with a lid.

Cook, covered, until the rice is cooked through, 12-15 minutes.

Add beans and frozen corn and continue cooking just until the corn is warmed through, 3-4 minutes. Remove from heat and set aside.

Remove peppers from the oven.

Flip them over and stuff with the rice and bean mixture.

Top with cheddar cheese and return to the oven until the peppers are soft and the cheese is melted, approximately 10-15 minutes.

Serve topped with scallions, fresh parsley, and lime slices. Enjoy!