Cut the tops off of the two whole peppers and take out seeds, set aside. Remove the seeds from the half pepper and chop.
Cook the rice according to the instructions on the packet until soft and fluffy.
Warm a little oil in a frying pan over a medium heat then add mixed veg, sweetcorn, onion, tomato, chopped peppers and garlic. Cook and stir until tender, about 6 to 8 minutes.
Add your kidney beans, lentils and chickpeas to the pan and toss in the spices and sriracha. Allow to cook for a few minutes then add the tin of tomatoes and reduce the heat to a simmer.
Once rice is boiled, mix the bean and vegetable mixture into it and stir until thoroughly combined. Lightly grease a small baking dish and place the two peppers, standing upright in the dish. Spoon the filling into the peppers.
Bake in the preheated oven for 10 to 15 minutes, until the peppers are tender. Remove from the oven and serve hot.