Beef and Rice Stuffed Peppers

4 large bell peppers (any color)
1 lb (450g) lean ground beef
1 cup cooked rice (white or brown)
1 onion, finely chopped
2 cloves garlic, minced
1 can (14 oz) diced tomatoes, drained
1 cup tomato sauce
1 cup shredded cheese (cheddar, mozzarella, or a blend)
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon ground cumin
Salt and pepper to taste
Olive oil for cooking

Preheat the Oven: Preheat your oven to 375°F (190°C).
Prepare the Peppers:
Cut the tops off the bell peppers and remove the seeds and membranes.
Lightly brush the peppers with olive oil and place them in a baking dish.
Cook the Ground Beef:
In a large skillet over medium heat, cook the ground beef until browned. Break it apart with a spatula as it cooks.
Drain any excess fat.
Sauté Onions and Garlic:
Add the chopped onions to the skillet and sauté until they become translucent.
Add minced garlic and cook for an additional 1-2 minutes.
Combine Ingredients:
Stir in the cooked rice, diced tomatoes, half of the tomato sauce, oregano, basil, cumin, salt, and pepper.
Cook the mixture for a few more minutes until everything is well combined.
Stuff the Peppers:
Stuff each bell pepper with the beef and rice mixture, pressing it down gently.
Pour the remaining tomato sauce over the stuffed peppers.
Bake:
Cover the baking dish with aluminum foil and bake in the preheated oven for about 25-30 minutes.
Cheese Topping:
Remove the foil, sprinkle shredded cheese over each stuffed pepper, and bake for an additional 10-15 minutes or until the cheese is melted and bubbly.
Serve:
Carefully remove the stuffed peppers from the oven.
Garnish with fresh herbs like parsley if desired, and serve hot.