Preheat the oven to 425 F.

Slice the bell peppers in half lengthwise from the stem to the bottom. Remove the core and inner seeds and place the peppers facing up in a baking dish. Drizzle with 1 tablespoon of the olive oil and sprinkle with salt and pepper. Bake in the preheated oven for 20 minutes.

While the peppers are in the oven, prepare the beef mixture. Add the remaining 1 tablespoon of olive oil to a large skillet over medium high heat. Sauté for a few minutes, until fragrant. Add the ground beef, using a spoon or meat chopper to break it apart into small pieces.

Cook the ground beef for about 10 minutes, stirring occasionally, until brown and almost cooked through. Add the crushed tomatoes, spices, salt, and pepper and stir to combine.

Add the cooked rice and 3/4 cup of the cheese to the skillet and mix to combine. Set aside.

Once the peppers are done cooking, let them cool slightly. Remove any excess liquid that accumulated. Scoop the beef mixture into each pepper, filling them up fully until they’re stuffed, but not overflowing (you will have extra left over of th beef mixture. See cooking notes).

Top each pepper with the remaining cheese. Bake in the oven for 5 minutes, and then broil for an additional 2-3 minutes, until the cheese is melted and golden, but not burnt.

Let cool, garnish, and serve.