Preheat the oven to 350°F/180°C/Gas 4. Grease a large, rimmed baking sheet with olive oil or cooking spray. Set it aside.

Cut the peppers in half and remove the seeds. Place the peppers cut-side down on the prepared baking sheet and roast in the oven for 15-20 minutes.

Meanwhile, make the filling. Heat olive oil in a large pan or skillet over medium heat. Add onion, cumin, and oregano; generously season with salt and pepper. Cook for 2-3 minutes, stirring occasionally, until the onion becomes translucent. Add rice, vegetable broth, and tomato sauce. Season with salt and pepper to taste and bring to a boil. Once it starts boiling, reduce the heat to a simmer and cover it with a lid. Cook, covered for 12-15 minutes until the rice is cooked through. Add beans and frozen corn and continue cooking for 3-4 minutes until the corn is warmed. Remove the pan from the heat and set it aside.

Remove peppers from the oven. Flip them over and stuff them with the rice and bean mixture. Top with cheddar cheese and return to the oven for 10-15 minutes until the peppers are soft and the cheese is melted.

Serve topped with scallions, fresh parsley, and lime slices. Enjoy!