Scoop out the seeds from the peppers and get them ready to be stuffed.
In a pan heat oil. Once the oil is hot, add garlic and onion and cook for 2 minutes, till the raw smell goes away.
Add corn, beans and mix. Cook for a minute.
Add cooked rice from the leftovers and mix.
Add tomato salsa, sriracha, salt, oregano, pepper and mix till everything is well combined. Cook for a minute.
Mix in the chopped cilantro and remove pan from heat.
Fill the peppers with the prepared rice mixture. Place the stuffed peppers on a baking tray. Bake at 350 F degrees for 25-30 minutes or till peppers are softened. Serve immediately.