Vegetarian Stuffed Peppers

4 large orange bell peppers
1 tbsp rice bran oil
½ medium yellow onion, diced
2 tsp SIDS SALT & PEPPER
1 cup uncooked white rice
1⅔ cups vegetable stock
1 tsp SIDS SMOKEY GARLIC SAUCE
396 g can diced tomatoes
3-4 spring onions, chopped
2 tbsp taco seasoning, homemade or store bought
396 g can black beans, drained & rinsed
1 cup frozen corn
1 cup shredded Gouda cheese
Minced fresh coriander (optional)

Preheat the oven to 200°C with a rack in the centre position. Grease a 22 x 33 cm baking dish with oil.
Trim, deseed, and dice one of the bell peppers. Halve the remaining bell peppers lengthwise, keeping the stems intact as much as possible. Discard the seeds and ribs.
Heat the oil in a large frypan over medium heat. Once the oil is glistening, add the onion and cook, stirring, until just softened, about 4 minutes. Stir in the rice and SIDS SALT & PEPPER then cook for about 3 minutes more. Stir in the stock, SIDS SMOKEY GARLIC SAUCE, tomatoes, spring onions, taco seasoning, and bell pepper. Bring the rice mixture to a boil. Reduce the heat, cover, and simmer until the rice is tender, about 25 minutes. Stir in black beans and corn until fully combined and warmed through.
Arrange the peppers in the baking dish and fill them with the rice mixture, dividing evenly. Top with cheese then bake, uncovered, until cheese is bubbling and golden brown, about 40 minutes.