Cauliflower rice is a genius way to add even more vegetables into these hearty stuffed peppers.
Place two quarters of cauliflower in food processor and buzz until it reaches the texture of rice. Repeat with the remaining cauliflower.
Add 1 tablespoon of oil into a large skillet over medium heat. Add the first batch of cauliflower rice, season with salt and pepper and sauté until lightly browned, about 3 to 5 minutes. Repeat with the next batch.
Store cauliflower rice in an airtight container.
Preheat oven to 350ºF. Line a 9×13-inch baking dish with parchment paper.
In a large bowl, combine cauliflower rice, corn, black beans, tomatoes, cheeses, cilantro, cumin, chili powder, salt and pepper to taste.
Spoon the filling into each bell pepper cavity. Place stuffed peppers on prepared baking dish, cavity side up, and bake until the peppers are tender and the filling is heated through, about 25-30 minutes. Allow to cool.
Store peppers in an airtight container for 2 to 3 days.