Mexican-Style Stuffed Bell Peppers

Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.

In a skillet over medium heat, cook the ground beef until browned, breaking it up into crumbles as it cooks, about 8 minutes. Drain off any excess fat. Stir in taco seasoning, water, chili powder, cooked rice, salt, garlic salt, black pepper, and a can of tomato sauce; mix well. Bring to a boil, then lower the heat and simmer for 20 minutes.

While the meat mixture simmers, slice the bell peppers in half lengthwise, removing the stems, membranes, cores, and seeds. Fill a large saucepan with water just below the steamer insert, cover, and bring to a boil over high heat. Add the peppers to the steamer, cover the pan, and steam for 3 to 5 minutes until the peppers are slightly tender.

Transfer the steamed peppers to the prepared baking dish, and spoon in the meat mixture. Place a cube of Colby-Jack cheese in the center of each pepper, and top with the remaining tomato sauce. Cover the dish with aluminum foil.