Southwest-Style Stuffed Peppers

I hope everyone had a wonderful Thanksgiving!
I certainly did.
And guess what? This year, I didn't even have to unbutton my pants or roll around on the floor in pain from eating too much!
That's right, self control people. I gots it.
But after a week of rich food and dessert, I am now in health(ier) food mode. Eric and I are feeling the aftermath.
So THIS week we're going to bring in lots of veggies and fruit. Mostly vegetarian meals, but some seafood, too.
I know I've already posted a stuffed pepper recipe, but recently I've been brainstorming ways I can change up the flavors and make it vegetarian.
Keeping the flavorful spanish rice as the base, I thought about adding beans, corn, jalapenos and cilantro to make it Southwest/Tex-Mex style. It turned out as wonderful as I imagined! And I can't wait to use the leftover stuffing for another meal later this week!

Laura's Southwest-Style Stuffed Peppers
Serves about 4

4 Red Bell Peppers, tops removed and seeded
1 box Near East Spanish Rice
1 can diced tomatoes, no salt added
1-2 tbsp extra virgin olive oil
1 cup onion, diced
2 garlic cloves, pressed or minced
1 jalapeno, minced (or green chiles for a milder flavor - or both!)
1 can organic black beans, drained and rinsed
1 can organic chili or pinto beans, drained
1 cup fresh or frozen sweet yellow corn (do not used canned)
2-3 tbsp cilantro
Salt, pepper, chili powder/cayenne/red pepper flakes (whatever you're into) to taste
Hot sauce, to taste

Preheat oven to 350 degrees F.
Prepare spanish rice as directed.
Boil prepared peppers in large pot on rapid boil for 10-15 minutes, or until soft.
In a large skillet add olive oil over medium heat.