Preheat oven to 350°F. Spray a large baking dish with nonstick spray. I used a 10-inch round dish, but you can also use a 9x13.
In a large microwave-safe bowl, heat the cream cheese in the microwave for 30-40 seconds, or until softened.
16 ounces low-fat cream cheese
Mix in the taco seasoning, corn, beans, tomatoes, chiles, enchilada sauce, and cilantro. Stir to combine. Stir in the rice and ½ cup of each of the cheeses until fully combined. Set aside.
1 ounce taco seasoning, 15 ounces canned corn, 15 ounces black beans, 15 ounces diced tomatoes, 4.5 ounces chopped green chiles, 3 tablespoons red enchilada sauce, ¼ cup chopped fresh cilantro, 4 cups cooked white rice, 1 cup shredded mozzarella cheese, 1 cup shredded mild cheddar cheese
Start by making a layer of the green peppers along the bottom of the dish.
2 green bell peppers
Top with half of the rice mixture, and use a spoon to smooth out as much as possible.
Layer in the red peppers and top with last half of the rice mixture.
2 red bell peppers
Top with the remaining ½ cup of each of the cheeses and sprinkle with more cilantro.
Bake for 30 minutes or until the cheese is bubbly and melted and the casserole is fully heated through.
Remove from the oven and top with more cilantro and diced tomatoes. Serve immediately.