Tenderize the Beef: In a bowl, combine the ground beef with 1 teaspoon of salt and baking soda. Let it sit for 20 minutes to enhance tenderness and juiciness, which is key for delightful flavor.

Prepare the Peppers: While the beef tenderizes, halve your bell peppers, ensuring to remove seeds and membranes.

Pre-Roast the Peppers: Arrange the halved peppers in a baking dish. Drizzle them with olive oil, sprinkle with salt, and roast at 425°F for about 20 minutes until they are just tender and slightly crisp.

Make the Filling: In a skillet, sauté the diced onion on medium heat until translucent. Add minced garlic, then stir in the seasoned beef mixture, cooking until browned. Mix in the tomato sauce, cooked rice, and shredded cheese until everything is melted and combined.

Fill the Peppers: Generously spoon the hearty meat and rice mixture into each roasted pepper, topping them with additional cheese for that irresistible gooeyness.

Final Baking: Place the stuffed peppers back in the oven and bake for an additional 10-15 minutes until the cheese is wonderfully melted and bubbling. Serve them warm.