Rinse the steamed rice in cold water several times until the water becomes clear. Then put the rice in a saucepan, pour water in a ratio of 1:2. Add salt and cook after boiling for 20-25 minutes, over low heat.
Peel the onion and garlic, cut into cubes, and fry in olive oil until golden.
Then add the carrots, grated on a coarse grater, canned corn and ketchup (or tomato paste). Fry for another 2-3 minutes.
Add the rice to the vegetables and mix well.
Wash the pepper well, cut it in half, and remove the seeds.
Arrange the filling in the pepper halves. Spread the cherry tomatoes on top. Transfer the peppers to a covered baking sheet. Cook in the oven for 20 minutes. at a temperature of 190 degrees. Then turn off the oven and leave the peppers there for 10 minutes.