Begin by cooking the rice according to the package instructions, using low sodium beef broth instead of water.
In a large skillet over medium heat, add the ground beef and cook until browned, about 5-7 minutes. Drain any excess fat if necessary.
Stir in the taco seasoning, then add the cooked rice, corn, black beans, and 1 cup of enchilada sauce. Mix well to combine.
Preheat your oven to 375°F (190°C). Cut the bell peppers in half lengthwise and remove the seeds. Place them cut-side up in a baking dish.
Spoon the beef and rice mixture into each bell pepper half, filling them generously. Pour the remaining enchilada sauce over the top.
Sprinkle the cheddar cheese over the stuffed peppers, covering them completely.
Cover the baking dish with aluminum foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden brown.
