Soyrizo-Stuffed Peppers

I don't normally feel inclined to make recipes I see on packaging, but when I saw this stuffed pepper recipe on the back of my box of brown rice, I couldn't pass it up. I tweaked the recipe to make it vegetarian-friendly, and it was spicy & delicious!

Here's what you'll need:
1 cup instant brown rice
8 ounces soyrizo
1/2 cup chopped onion
1 (14.5 oz) can diced tomatoes
1 small can diced chiles
1 1/2 cups shredded cheddar cheese
1 cup whole kernel corn
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
3 large bell peppers

Here's what you'll do:
1. Preheat oven to 350 degrees, and prepare rice according to package directions. Meanwhile, in a large skillet over medium heat, cook soyrizo and onions over medium heat.
2. Stir in undrained tomatoes, chiles, 1 cup cheese, corn, spices, and rice. Set aside.
3. Cut peppers in half lengthwise. Remove seeds and membranes, and fill peppers with mixture. Place in a baking dish.
4. Bake for 45 minutes, or until peppers are tender. Sprinkle with remaining cheese and serve.