Prepare filling: Brown the ground beef in a large skillet, drain and return to skillet.
Stir in the rice with 3 1/2 cups of water. Add the diced tomatoes, tomato paste, and frozen corn.
Stir together and bring to a boil. Then cover and reduce heat to low.
Cook for about 20 minutes, or until the rise is done. Continue cooking to let any extra liquid cook off. Once it reaches the desired consistency, spoon into open peppers.
Top the stuffed peppers with some shredded Mexican cheese and bake at 400 for about 10 minutes, until cheese has melted and peppers begin to soften.
Serve Stuffed Poblano Peppers with side salad.
Save or freeze leftovers for a “repurposed meal” a few days later.