Preheat oven to 375F.
Cook rice according to package instructions. Combine with diced roasted tomatoes, chopped bell peppers, chili powder, cumin, salt, and pepper. Set rice mixture aside.
Cut tops off of the bell peppers and remove the seeds inside.
Using a pairing knife, cut out a heart in the center of each bell pepper. Save the cutout heart shapes to use while stuffed peppers are baking. This prevents the rice mixture from spilling out of the peppers.
Stuff each pepper with the rice mixture and top with shredded cheese. Plug the heart-shaped cutouts with the saved heart. Place peppers on a baking tray and bake for 20 minutes
Remove from oven and allow to cool. Serve and enjoy!