Preheat oven to 400°. In a small saucepan, combine rice, 1 ¼ cups water, and a pinch of salt. Bring to a boil over medium heat, then reduce heat to low, cover the saucepan, and simmer until rice is tender and water is absorbed, about 15 minutes. Remove lid and let cool until ready to use.

Meanwhile, remove top ¼-inch from bell peppers, discard stem, and dice the pepper tops (about 1 ½ cups diced bell pepper). Remove and discard core from remaining pepper, leaving the peppers intact.

Heat a large, oven-safe, high-sided (11") skillet over medium-high. Add oil, onion, and diced bell pepper tops and cook until soft, about 4 minutes. Stir in garlic and cook, stirring, until fragrant, about 1 minute more. Stir in tomato paste, chili powder, oregano, and cumin and cook, stirring, until lightly toasted, about 1 minutes. 

Add cooked rice, diced tomatoes, beans, corn, ¾ teaspoon salt and ¼ teaspoon pepper to the onion mixture. Bring to a simmer, stirring, then remove skillet from the heat. Stir 1 cup of the Tillamook Farmstyle Thick Cut Shredded Mexican 4 Cheese and the cilantro into the rice mixture. 

Arrange peppers cut side up on a work surface and spoon rice mixture into each pepper. Wipe out skillet with paper towels, then arrange stuffed peppers cut side up in skillet. Cover skillet tightly with foil.

Bake until peppers are tender, about 50 minutes. Uncover and top each pepper with remaining cup of Tillamook Farmstyle Thick Cut Shredded Mexican 4 Cheese. Bake until cheese is bubbly, about 10 minutes more. Garnish with cilantro and Tillamook Fine Cut Shredded Mexican Blend Cheese before serving.