Preheat your oven to 350°F. While it heats, halve the bell peppers lengthwise and remove all seeds and membranes. Lightly salt the inside of each pepper half and arrange them cut-side up in a 9x13 inch baking dish. Add 1/4 cup water to the bottom of the dish, cover tightly with foil or a lid, and place in the preheated oven. This head start softens the peppers while you prepare the filling, ensuring they'll be perfectly tender by the time you assemble everything.

Heat a large skillet over medium-high heat and add the ground beef, breaking it apart with a spoon as it cooks. After about 5 minutes, when the beef is mostly browned, add the finely diced onion and minced garlic. Cook for another 5 minutes, stirring occasionally, until the onion softens and becomes translucent—this creates the aromatic foundation for all the flavors to come.

Stir the chile powder and cumin into the beef mixture and cook for 1 minute to toast the spices—this develops their depth. Pour in the salsa, rice, water, and salt, stirring until everything is evenly combined. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until the rice absorbs the liquid and becomes tender. I like to use Pace Chunky Salsa because its texture keeps the filling hearty without making it watery. Just before the rice finishes cooking, stir in the fresh cilantro so it maintains its bright flavor.

Remove the peppers from the oven—they should be slightly softened but still hold their shape. Carefully spoon the filling from Step 3 into each pepper half, dividing it evenly and packing it gently so the peppers hold together. Return the filled peppers to the baking dish (they can be snug together) and bake uncovered for 18-20 minutes until the peppers are tender and the filling is heated through.

Remove the peppers from the oven and immediately sprinkle the shredded cheese evenly over each pepper half. For a richer, creamier finish, I always use Tillamook Sharp Cheddar because it melts beautifully and adds real flavor depth. Return to the oven for just 1-2 minutes until the cheese melts and gets slightly bubbly.

Transfer the peppers to a serving platter or individual plates while they're still warm. Serve each pepper topped with a dollop of full-fat sour cream, which adds a cool, tangy contrast to the warm, savory filling. Garnish with extra fresh cilantro if desired for a pop of color and fresh flavor.