Prepare the peppers: slice them in half and remove the seeds and ribs. Make sure to wear gloves! Place the peppers in a baking dish skin side up. Broil on high for about 7 minutes, then flip the peppers and broil 7 minutes more.

In a large skillet, brown the meat and drain. Add in the salsa, black beans, corn, cumin, chili powder, cayenne, salt and pepper.

Mix in the rice until heated through. Fill each pepper half with the mixture and top with shredded cheese. If you'd like your cheese melted, pop it in the broiler for 1 to 1/2 minutes.

If desired, garnish with chopped cilantro and serve with sour cream.