Mexican Stuffed Peppers

INGREDIENTS:

6 bell peppers (any color)
1 lb lean ground beef
1 small onion, finely chopped
2 cloves garlic, minced
3 tablespoons taco seasoning
1 cup water
1 can (14.5 ounces) fire-roasted tomatoes
1/2 cup white rice, uncooked
3/4 cup shredded cheddar cheese
1/2 cup shredded pepper jack cheese
Chopped cilantro (optional)

DIRECTIONS:

Prepare the Peppers:

Start by preheating your oven to 350 degrees Fahrenheit.
Cut off the tops of the bell peppers and remove the seeds and membranes.
Bring a large pot of water to a boil and add the peppers. Boil for 4-5 minutes until slightly tender. Drain the peppers thoroughly and set aside.

Cook the Filling:

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 …