Get the rice going. Heat a large pan to medium heat and add olive oil.
Add onion and jalapeno peppers and cook about 5 minutes to soften.
Add garlic and cook another minute, until you can smell the yummy garlic.
Add the rice and stir. Cook for a couple minutes, stirring, to very lightly brown the rice.
Add the fire roasted tomatoes and vegetable broth. Stir.
Add corn, peas, Cajun seasonings, cayenne, cumin, salt and pepper, and hot sauce if using. Stir and bring to a quick boil.
Reduce heat and simmer for about 20 minutes, or until the rice has absorbed all of the liquid and is softened to your liking. If it needs more cooking, add a bit more broth and keep it simmering until you LOVE it.
While the rice is cooking, bring a large pot of water to a boil.
Slice the tops off of the bell peppers and remove the innards. Boil them about 5 minutes to slightly soften.
Preheat oven to 350 degrees.
Mix the rice and shredded cheese together and stuff each pepper full. You may have extra stuffing, depending on the size of your peppers.
Bake on a large baking sheet for 30-40 minutes.
Remove from heat and top with your favorite hot sauce, fresh chopped herbs and spicy chili flakes.