Cook rice according to directions. If you don't have leftover taco meat, this is the time to prep some fresh using 1 package of lean ground meat or meatless ground + 1 taco seasoning package - cook according to directions. (*set rice & meat aside*)
Preheat oven to 350°F.
Cut the tops off the washed peppers in a circular motion. Remove the seeds & the membrane, and chop off extra pepper remaining around the stem. Discard of the stems. Add olive oil & a bit of water to the bottom of the baking dish & place peppers open top up. If you prefer, you can also cut the peppers in half & lay each piece shiny side down for smaller portions. Both ways pictured here.
In a large bowl, add cooked rice, salsa and 1 cup of the shredded cheese. Mix well. Stuff each pepper with a generous amount of the mixture, then top each pepper with a sprinkle of the remaining shredded cheese.
Cover baking dish with foil & cook peppers on middle oven rack for 20 mins. Remove foil, then cook another 15-20 mins until cheese is light golden brown. Remove from oven & let set 5 mins.
Serve with dollop of sour cream/plain yogurt, chopped chives, avocado/jalapeno peppers. Enjoy!