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Preheat the oven to 400°F with a rack in the center position. Grease a 9 x 13-inch baking dish or rimmed sheet pan with olive oil.
Trim, deseed, and finely dice one of the bell peppers. Halve the remaining bell peppers lengthwise, keeping the stems intact as much as possible. Discard the seeds and ribs.
Heat the oil in a large skillet over medium heat. Once the oil is glistening, add the onion and cook, stirring, until softened, about 4 minutes. Stir in the rice, salt, stock, tomatoes, green onions, taco seasoning, and diced bell pepper. Bring the rice mixture to a boil over high heat. Reduce the heat to low, cover, and simmer until the rice is tender, about 25 minutes. Stir in the black beans and corn.
Arrange the peppers, cut side up, in the prepared baking dish and fill them with the rice mixture, dividing evenly. Sprinkle with the cheese. Bake, uncovered, until the cheese is melted, about 40 minutes.
Sprinkle with cilantro, if using, and serve warm.