1. Preheat oven to 375 degrees. Wash and seed bell peppers and cut in half from top to bottom. Place in a greased 9x13 baking dish and set aside.
  2. Brown ground beef, onion and garlic. Drain any fat. Stir in chili powder, cumin, diced tomatoes, 2/3 cup of the enchilada sauce. Let simmer 2-3 minutes, remove from heat and stir in cooked rice.
  3. Divide beef mixture into the pepper halves. Top with remaining enchilada sauce and cheese.
  4. Bake uncovered for 30-35 minutes or until peppers are cooked and cheese is melted.
  5. Top with your favorite taco toppings and serve.
  6. Enjoy