Fill a large pot with water and bring to a boil. Drop peppers in the boiling water and cook for 5 minutes. Remove the peppers form the water and cool.

In a separate large saut pan heat 2 tsp. of extra virgin olive oil and add in onion and garlic and season with salt and pepper. Saute for a 4 minutes or until the onions and garlic begin to look translucent. Push veggies aside, add ground beef to the pan and season with a little more salt and pepper.

Slowly combine the meat and the veggies and cook until the beef has browned. Stir in the brown rice and 1 cup of the crushed tomatoes, stir and simmer for ten minutes. Adjust seasonings as needed.

Spread cup of the crushed tomatoes on the bottom of a 911 baking dish and then line with the peppers. Scoop cup-ish of filling in each pepper (or enough to fill it up).

Top each pepper with a dollop of crushed tomatoes and a sprinkle of the shredded cheese.

Bake the peppers at 350 for 30 minutes or until the cheese has melted and the peppers are heated through. Enjoy!