Preheat oven to 350°F (175°C).

Slice off the top of each bell pepper and remove the seeds and membranes.

In a large bowl, combine diced tomatoes, rinsed black beans, corn, chopped onion, salsa, 3/4 cup of shredded cheddar cheese, cornmeal, chopped cilantro, cumin, and water.

Mix the ingredients thoroughly.

Spoon the vegetable mixture into each bell pepper, filling them to the top.

Sprinkle the remaining 1/4 cup of shredded cheddar cheese over the top of each stuffed pepper.

Place the stuffed peppers in an 8x8 inch baking pan.

Pour 1/2 inch of water into the bottom of the baking pan.

Bake in the preheated oven for 50 minutes, or until the bell peppers are tender and the filling is heated through.

Remove from oven and let stand for 5 minutes before serving.

Garnish with chopped green onions and additional cilantro before serving.