Preheat oven to 350

Cook rice according to package, omitting the salt and fat.

To prepare peppers, bring water to boil in a large pot. Cut peppers in half lengthwise and remove seeds. Place pepper halves in boiling water and cook until crisp tender, about 2 to 3 minutes. Remove from water with tongs and place on paper towels to drain.

In a nonstick skillet, heat oil over medium heat. Add the onion and garlic and saute until the onion softens, about 3 to 5 minutes. Add the corn, black beans, brown rice and taco seasoning mix, cook until heated through.

In a bowl combine the salsa and tomato paste and add the rice mixture. Add 2/3 cup shredded cheese and stir to combine.

Arrange pepper halves to fit snuggly in a 13x9 inch pan, facing up. Stuff each pepper with rice mixture. Sprinkle the remaining 1/3 cup of cheese on top of peppers.

Place in oven and bake for 25 to 30 minutes.

To serve, top each stuffed pepper with 1 tablespoon sour cream and garnish with chopped cilantro if desired.