- 1 Preheat oven to 400°F. Cut off tops of bell peppers. Remove seeds and membranes. Cut in half lengthwise. Rinse bell peppers and place skin-side up on paper towels to drain. Set aside.
- 2 Brown ground beef and onion in large skillet on medium-high heat. Drain fat. Add rice, Garlic Paste, Cilantro, salt and pepper; mix until well blended.
- 3 Pour enchilada sauce into bottom of 9-inch square baking dish. Stuff peppers with beef mixture. Place stuffed peppers upright in baking dish. Cover tightly with foil.
- 4 Bake 35 to 45 minutes or until peppers are tender. Remove foil. Sprinkle stuffed peppers with cheese. Bake 5 minutes longer or until cheese is melted. Spoon sauce in dish over each half to serve.