Step 1

Preheat oven to 425°F.

Step 2

Use a paring knife to cut a circle around the stem of the pepper and remove it. Cut the peppers in half from stem to end, creating 6 pepper halves. Place the peppers cut side down on the cutting board and gently tap them to loosen any remaining seeds.

Step 3

Arrange them in a 9x13-inch baking pan, cut sides up. Drizzle the peppers with olive oil and sprinkle them with salt and pepper.

Step 4

Bake for 20 minutes or until the peppers just begin to soften.

Step 5

While the peppers cook, add the ground beef and onion to a large skillet over medium-high heat. Cook, breaking up the meat until the meat is cooked through, and the onions are softened. Drain off any excess grease.

Step 6

Add in the garlic salt, chili powder, cumin, and oregano, and cook for another 60 seconds, or until the spices are fragrant.

Step 7

Stir in the rice, and tomato sauce. Bring to a simmer and cook until the sauce thickens, about 1-2 minutes.

Step 8

Stir in ¾ cup of the cheese until it melts.

Step 9

Spoon the filling into the peppers and top with the remaining cheese.

Step 10

Bake for 10-15 minutes until the cheese has melted and the peppers are tender. Garnish with green onion and serve.