Heat 1 Tbsp. oil in a medium saucepan over medium heat. Add the rice + stir occasionally until rice begins to lightly brown. Add the garlic, salt, cumin, chili powder, + paprika to the rice, + stir until well-combined, about 2 minutes. Add the tomato sauce, + chicken broth. Bring the mix to a boil then turn the heat to low, cover + simmer for 20 – 25 minutes, until the rice is cooked through + the the liquid is absorbed. Remove from heat + fluff with a fork.

Cut each pepper in half, lengthwise. Remove seeds + membranes; rinse peppers (I usually leave the stem attached, as I think it makes a nice presentation). Bring a large pot of water to a boil (just add enough enough water to cover peppers). Once boiling, add peppers to the water. Cook for about 3 minutes, then remove from the boiling water + set aside.

Heat the remaining 1 Tbsp. oil in large skillet over medium heat. Add the onion and cook for about 5 minutes, until translucent. Then, add in the beef, and cook, breaking up the meat and stirring occasionally, until beef is brown; drain off any fat. Stir in the cooked rice, diced tomatoes and 1 cup of the tomato sauce; cook for just 2-3 minutes until everything is hot.

Heat oven to 350°F.

Equally stuff the pepper halves with the beef/rice mixture (all mixture will be used up between the eight halves). Lay peppers evenly in a 9×13 baking dish (as pictured above). Pour the remaining tomato sauce around the peppers + drizzle on top of peppers.

Cover with foil, and bake for 15 minutes. Uncover and bake for about 15 minutes longer, until peppers are tender, and tops are slightly browned + a bit crispy.

Serve hot + enjoy!