Preheat oven to 400 degrees F. Line a large baking sheet
and coat with nonstick cooking spray.

Using a melon baller or metal spoon, hollow out centers
of each zucchini. Place on prepared baking sheet. (If the zucchini halves don't
sit level, cut a bit off the underside.)

Add oil to a large skillet over medium-low heat. Once hot,
add onion, red pepper, and poblano or jalapeno. Cook for 4-5 minutes, until veggies
have softened.

Add rice, corn, beans, salsa, chili powder, cumin and
salt. Stir well. Continue to cook for about 5 minutes. Remove from heat and
stir in cilantro; set aside.

Spoon rice mixture into each zucchini, filling to the top.
Sprinkle with cheese.

Bake for 20-25 minutes, until zucchini is tender and
cheese is melted.

Serve warm and enjoy!