This veggie option is a great way to feed the family during lent
Preheat oven to 175°C. Line a baking sheet with parchment paper.
Heat olive oil in a large skillet over medium-high heat. Add the onion and cook until softened, about 3 minutes. Stir in rice, black beans, corn kernels, cumin, chili powder and smoked paprika; season with salt and pepper to taste. Cook for an additional 5 minutes until ingredients are heated through and fragrant. Remove from heat and set aside.
Place capsicums on prepared baking sheet and fill each evenly with the mixture. Place 1 tablespoon of butter on top of each capsicum and sprinkle with cheese.
Bake in preheated oven for 25-30 minutes until capsicums are tender and the cheese is melted and golden brown. Remove from oven, top with diced tomatoes and cilantro (if using). Enjoy!