Preheat oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the peppers upright.

Cut the tops off the bell peppers and remove seeds and membranes. Place them upright in the prepared baking dish.

In a large skillet, heat olive oil over medium heat. Add onion and cook until softened, about 3–4 minutes. Add garlic and cook for 1 more minute.

Add ground beef to the skillet and cook until browned, breaking it apart with a spoon. Drain excess fat if needed.

Stir in chili powder, cumin, smoked paprika, salt, and black pepper. Cook for 1 minute to toast the spices.

Add cooked rice, black beans, corn, salsa, and half of the shredded cheese. Stir to combine and remove from heat.

Stuff each bell pepper with the beef mixture, pressing down gently. Top each with remaining cheese.

Cover the dish with foil and bake for 15 minutes. Remove foil and bake for another 5 minutes, or until peppers are tender and cheese is bubbly and golden.

Let cool for 5 minutes before serving. Enjoy warm with a dollop of sour cream or extra salsa if desired.