Preheat oven to 350 degrees Fahrenheit. Cook the rice according to instructions on the box, set it aside.

While rice is cooking, brown the ground beef, onion and garlic. Make sure you break the beef into very fine pieces. Add in taco seasoning, chilli powder, garlic powder, and pepper. Stir 3 minutes

Add in water and stir for 1 minute. Add half of a 10-ounce can of enchilada sauce and stir. Combine with ¾ cup of cooked rice. Allow to a boil, then let simmer on low for 20 minutes.

While the mixture is cooking, cut off the tops of each bell pepper and pull out seeds/stems. Place in a baking dish and microwave for 5 minutes. You may notice they produce some “water” after cooking; I just dumped this in the sink.

Now you’re ready to stuff—fill up each pepper halfway with beef and rice mixture, put a tablespoon of cheese, and then fill to top with beef and rice mixture. Top each pepper with a mound of cheese, then put 1 tablespoon or so of enchilada sauce on top.

Baked covered with foil for 25 minutes. During the last 2 minutes, uncover turn the heat up to broil to brown the cheese a little. Top with sprinkled cilantro if you please!