Preheat your oven to 425?F (220?C) and bring a pot of water to a boil.

Wash the bell peppers, cut off the tops, and scoop out the insides.

Blanch the bell peppers for 5 minutes to slightly soften.

Set the softened peppers into a lightly oiled baking dish.

Heat the oil in a large pan to medium heat and add the onions, chopped pepper tops, and jalapeno (if using). Cook for 5 minutes.

Add the garlic and cook for 1 minute, or until fragrant.

Add the ground beef and cook for 5-6 minutes until cooked through.

Add the fire roasted tomatoes, seasonings, and cooked rice. Stir together and remove from heat.

Stir in half of the shredded cheese.

Stuff each pepper with the meat filling mixture and top with remaining shredded cheese.

Roast the stuffed peppers for 15-20 minutes, or until tender and cheese is bubbly.

Cool slightly, garnish, and serve.