Preheat the oven to 375°F then lightly grease a 9x13" baking dish. Arrange the halved and cored peppers inside and set aside.
In a large skillet, warm the oil over medium heat. Add the onion and jalapeno then cook for about 3-5 minutes, until soft.
To the skillet, add the cooked rice, black beans, salsa, corn, chili powder, cumin, smoked paprika and salt. Stir to combine and cook for about 5 minutes, until heated through. Remove from heat and set aside.
Stuff all of the pepper halves with the filling then sprinkle with cheese. Cover with foil (I use a baking sheet placed on top) and bake in the oven for 25 minutes, or until peppers are tender. Uncover and cook for 5 more minutes, until cheese is melted. Allow to cool for at least 5-10 minutes before serving. Serve warm and enjoy!
Nutrition Facts do not include cheese since the information will vary depending on the brand you choose.