Preheat the oven to 400°F (200°C) and grease a 9 x 13-inch baking dish with extra-virgin olive oil.

Trim the tops off three red bell peppers and remove the seeds. Slice two in half lengthwise for filling.

In a skillet, heat olive oil over medium heat, sauté the onion for about 4 minutes until translucent.

Add rice, salt, stock, tomatoes, and green onions to the skillet. Bring to a boil, then simmer covered for 25 minutes.

Once the rice is tender, fold in black beans and corn, mixing well.

Stuff each pepper half with filling and top generously with pepper jack cheese. Arrange in the baking dish.

Bake uncovered for 40 minutes, until the cheese is melted and bubbly.

Remove from oven, let cool slightly, and garnish with cilantro before serving.