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1
Preheat oven to 350 degrees F (175 degrees C).
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2
Grease a 9x13-inch baking dish.
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3
Place the ground beef into a skillet over medium heat, and brown the meat, breaking it apart into crumbles as it cooks, about 8 minutes.
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4
Drain excess fat.
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5
Stir in the taco seasoning, water, chili powder, cooked rice, salt, garlic salt, black pepper, whole kernel corn, rosemary, and 1 can of tomato sauce; mix until thoroughly combined.
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6
Bring to a boil, reduce heat to low, and simmer 20 minutes.
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7
Meanwhile, cut the bell peppers in half lengthwise, and remove stems, membranes, cores, and seeds.
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8
Place a steamer insert into a large saucepan, and fill with water to just below the bottom of the steamer.
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9
Cover, and bring the water to a boil over high heat.
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10
Place the peppers into the steamer insert, cover the pan, and steam until just tender, 3 to 5 minutes.
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11
Place the steamed peppers into the prepared baking dish, and fill lightly with the meat filling.
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12
Press 1 cube of monterrey jack cheese into the center of the filling in each pepper, and spoon the remaining can of tomato sauce over the peppers.
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13
Cover the dish with Reynolds aluminum foil.
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14
Bake in the preheated oven until the peppers are tender and the filling is hot, 25 to 30 minutes.
