Cut the tops off the bell peppers, remove the ribs, and dice the edible portion of the cap section that you cut off
Dice the garlic cloves, onions (yellow and red), and jalapeno
Heat the olive oil over medium heat, then cook the garlic, onions, and jalapenos until just soft
Turn off the heat, add the drained black beans, corn, the crushed chipotle peppers, cumin and coriander. Mix well.
Taste and adjust spices as desired. I’ll typically add a little more crushed chipotle and maybe some chipotle pepper flakes
Transfer the stuffing to each pepper, pushing it down reasonably firmly.
(Optional) Top each with some bread crumbs or crushed corn chips, then sprinkle with grated cheese
Select a baking dish or roasting pan (I like to use an enameled cast iron dutch oven). Place the stuffed peppers in the dish/pan, then pour about 1 inch of boiling/hot water around the peppers. Cover the pan or tent with foil.
Bake for about 30-40 minutes (peppers should be tender)