Mexican Stuffed Peppers Recipe

In a large skillet over medium heat, brown the ground beef until halfway cooked.
Add the chopped onion and cook until it turns soft and translucent, and the beef is browned.
Stir in the minced garlic and cook for an additional minute.
Sprinkle the taco seasoning over the beef mixture and stir well to combine.
Pour in the water, fire-roasted tomatoes (with their juices), and uncooked rice. Stir everything together.
Bring the mixture to a simmer, then cover the skillet and cook until the rice is tender, usually about 15-20 minutes.

Stuff and Bake the Peppers:

Once the filling is ready, carefully spoon it into each of the prepared bell peppers, filling them to the top.
Place the stuffed peppers in a baking dish and add 1 cup of water to the bottom of the dish.
Cover the dish with aluminum foil and bake in the preheated oven for 40-45 minutes, or until the peppers are tender.
Remove the foil and sprinkle the shredded cheddar and pepper jack cheese evenly over the tops of the peppers.
Return the dish to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
If desired, garnish the stuffed peppers with chopped cilantro before serving.