Preheat the oven to 350 degrees. Wash and seed the bell peppers and cut in half from top to bottom. Place in a greased 9×13 baking dish and set aside.
In a large skillet, brown the ground beef over medium-high heat, should take 5 to 6 minutes. Add in the taco seasoning, rice, enchilada sauce, corn and black beans, beef broth stirring well. Cook for about 10 minutes until the rice cooks through.
Scoop a couple tablespoons of mixture into the bell pepper halves, top with about a couple tablespoons of cheese, then scoop a couple more tablespoons of beef mixture to fill the peppers. Place them in the prepared baking dish and pour the remaining 1 cup of enchilada sauce over them. Cover the pan with aluminum foil.
Transfer the baking dish to the oven and bake for 45 minutes.
Uncover the peppers, top with remaining cheese and place back in the oven for another 5 minutes or until the cheese melts. Garnish with parsley or cilantro if you choose and serve.
If you plan on pre-baking your peppers, store them in an airtight container in the fridge up to 3-4 days. Reheat either in the microwave for 2-3 minutes, or you can reheat using your oven. Bake the peppers, covered, at 350F for 10-15 minutes or until heated through.
Make ahead: You can make the filling, stuff the peppers, and cover in the fridge up to 2 days. Bake the for an extra 10-15 minutes before adding the final layer of cheese.