Bring a large saucepan of water to a boil, adding enough water to cover the bell peppers, and preheat your oven to 425°F (220°C)
After cleaning the bell peppers, cut off the tops and remove the seeds and membranes
To make room for the stuffing mixture, you want the interior to be nice and hollow
If necessary, cut off a small portion of the peppers' bottoms so they stand up straight
To soften them a little, blanch the bell peppers for five minutes
As an alternative, you can soften the peppers by roasting them for 20 minutes
Place the softened peppers in a baking dish that has been lightly greased
Add the chopped pepper tops, onions, and jalapeño (if using) to a large pan with oil heated to medium heat
To soften, cook for five minutes
Cook the garlic for one minute, or until it starts to smell fragrant
Cook for 5 to 6 minutes, breaking up the ground beef as you go, until it is cooked through
Spices, rice, and tomatoes
Add the cooked rice mixture, spices, and fire-roasted tomatoes
After stirring, turn off the heat
Add 1/2 cup of the cheese shreds and stir until combined
If you want it cheesier, you can add a little extra
Place the remaining shredded cheese on top of each pepper after stuffing it with the meat filling mixture
The stuffed peppers should be roasted for 15 to 20 minutes, or until the cheese is bubbling and the peppers are as soft as you like
Delicious with cheese on top
If you want the peppers to be extra soft, you can normally bake them for a longer time because this recipe is rather forgiving
After a little cooling, garnish and serve
