Preheat the oven to 375°F.

Slice the tops from the bell peppers, remove the stems, and set aside. Remove the internal seeds and membranes. Arrange the peppers open side up in a glass casserole dish.

Finely chop the onion and pepper tops. Mince the garlic and cilantro.

Set a large skillet over medium-high heat and add the olive oil. Allow the oil to heat, then add the onion and peppers to the pan. Saute until softened and beginning to brown, 6-7 minutes. Add the garlic, salt, black pepper, cumin, coriander, chili powder, and oregano, and cook until fragrant, about 30 seconds. Pour the tomatoes and green chilis into the skillet, and allow to simmer for 1-2 minutes.

Remove the skillet from the heat. Fold in the rice, black beans, shredded cheese, and cilantro.

Divide the bean and rice mixture evenly between each bell pepper, firmly packing it into the cavities. Sprinkle the top of each pepper with a heaping tablespoon of shredded cheese.

Carefully pour enough water into the casserole dish to rise 1/2-inch up the sides of the peppers.

Spray a sheet of aluminum foil with nonstick cooking spray. Lay the foil sprayed side down over the peppers and secure around the edges of the casserole dish.

Bake the stuffed peppers on middle rack of oven until they can be easily pierced with a fork, 50 minutes.

Remove the foil and continue baking until the cheese on top is golden brown, 10-15 minutes.

Check to see that stuffed peppers are done. Remove from oven or add time as needed.

Allow the peppers to rest for 5-10 minutes. Serve with cilantro or parsley on top if you like, and enjoy.