1 cups shredded Mexican cheese blend

Coat a 13x9-inch baking dish with cooking spray or a thin layer of olive oil.

In a medium bowl, combine the beef, teaspoon salt and baking soda. Mix with your hands until well blended and let stand for 20 minutes.

Meanwhile, place the pepper halves, cut-side up, in the baking dish. Drizzle with 1 tablespoon of the oil and sprinkle with salt.

Transfer the pan to the oven and roast the peppers for 15 to 20 minutes, until lightly browned (it’s OK if there’s liquid in the peppers and/or bottom of the pan).

Remove the peppers from the oven and reduce the oven temperature to 375 degrees F.

Heat the remaining tablespoon of oil in a large skillet over medium-high heat. Add the onion and cook for 3 to 5 minutes, until soft. Add the garlic and cook for 30 seconds.

Add the beef and cook until browned, breaking up the meat as it cooks. Add the chili powder, cumin and oregano and stir to coat. Cook for 1 minute, or until the spices are fragrant.

Add the tomato sauce and bring to a simmer. Reduce the heat to low and stir in the rice and half cup) of the cheese. Stir until the cheese melts. Remove the pan from the heat.

Season the filling with salt and black pepper to taste.

Spoon the meat mixture evenly into the roasted peppers. Top with the remaining cup of cheese.

Return the pan to the oven and bake uncovered for 10 to 15 minutes, or until the peppers and filling are hot and the cheese melts (if desired, place the pan under the broiler to get the cheese bubbly).

Remove from oven and serve hot.