Arrange capsicum halves in a 23cm square glass baking dish. Cover dish with cling wrap. Poke a few holes in the cling wrap for vents and heat 4 minutes in the microwave, or until tender.
In a medium bowl, mix tomatoes and their liquid, rice and water. Cover with cling wrap and cook in the microwave for 4 minutes, or until rice is cooked.
Stir spring onions, corn, kidney beans and chilli flakes into the tomato mixture. Heat in the microwave for 3 minutes, or until heated through.
Spoon hot tomato mixture evenly into capsicum halves and cover with cling wrap. Poke a few holes in the cling wrap to vent steam and heat in the microwave 4 minutes. Remove cling wrap, sprinkle with mozzarella cheese and Parmesan cheese and allow to stand 1 to 2 minutes before serving.