Heat 1 tablespoon oil in a pan. Add onion and saute till it becomes translucent.
Next, add mushrooms and saute for2-3 minutes.
Add tomatoes and jalapeno, mix and cook till tomatoes turn mushy.
Once the tomato is done, add both the beans, garlic powder, pepper, salt, and coriander leaves. Mix and cook for around 1 minute.
Finally, add the rice and 1/2 a cup of cheese. Mix and cook for another minute and switch off the gas. Keep the mixture aside.
Slit the bell peppers vertically from the center. Create hollow by removing seeds and stem. Apply some oil on the bell peppers and bake in a pre-heated oven for 10 minutes at 200 degrees Celcius. Once done, take them out and keep aside for at least 5 minutes. Let them reach room temperature.
Fill the rice stuffing inside each bell pepper. Make sure that the stuffing reaches every corner of the pepper. Top each pepper with the remaining cheese.
Bake for 18-20 minutes at 200 degrees Celsius or until you see golden brown patches on cheese topping.
Garnish with chopped coriander leaves/ parsley and serve.