Preheat your oven to 200°C (390°F). Place a rack in the middle for even baking.
Slice the tops off each bell pepper and carefully scoop out the seeds and membranes, creating a hollow cavity.
Heat oil in a skillet over medium heat. Add chopped onion and cook, stirring occasionally, until translucent and fragrant, about 3-4 minutes.
Add minced garlic to the skillet and cook for another 30 seconds until aromatic.
Stir in cooked rice, black beans, chopped tomatoes, cumin, paprika, chili powder, and a pinch of salt and pepper. Mix well and cook for 2-3 minutes until heated through and fragrant.
Spoon the filling mixture into each hollowed-out pepper, pressing gently to pack it in.
Arrange the stuffed peppers upright in a baking dish. Sprinkle shredded cheese generously over the tops.
Bake in the preheated oven for 25-30 minutes, until the peppers are tender and the cheese is melted, bubbling, and golden on top.
Once baked, remove from oven and let sit for 5 minutes to allow flavors to meld and the filling to set slightly.
Garnish with fresh herbs if desired, then serve hot for a comforting and colorful meal.
