Start by cooking the brown rice according to package instructions, using 2 cups of vegetable broth.
In a large skillet, heat olive oil and sauté onion until translucent, then add garlic, green chili, and zucchini. Cook until tender.
Stir in cumin, paprika, garlic powder, salt, and black pepper to the softened vegetables.
Add cooked rice, black beans, diced tomatoes, and tomato paste to the vegetables, then pour in 1 cup of broth and mix well.
Preheat oven to 375°F (190°C). Stuff the bell peppers with the filling and place in a baking dish.
Pour remaining broth into the dish, cover with foil, and bake for 30 minutes. Remove foil, sprinkle cheese, and bake uncovered for another 10-15 minutes.
Let cool, garnish with cilantro or avocado, and serve.
