Preheat oven to 375 degrees F.

Cut off the tops of the bell peppers. Slice in half and remove the seeds and membranes from the inside. Rinse the peppers with cold water and set them aside.

In a large skillet, heat some olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and fragrant.

Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks. Drain any excess grease from the skillet.

Stir in the cooked rice, Rotel tomatoes (undrained), chili powder, cumin, paprika, salt, and pepper. Cook for an additional 2-3 minutes to allow the flavors to meld together. Remove the skillet from heat.

Place the bell peppers in a baking dish. Fill each pepper with the ground beef and rice mixture, pressing it down gently. The filling should come up to the top of each pepper.

Sprinkle shredded cheese on top of each stuffed pepper, covering the filling completely.

Add a little bit of water to cover the bottom of the pan slightly. Careful to not get inside the stuffed peppers.

Cover the baking dish with foil and bake for about 30 minutes. Then, remove the foil and continue baking for an additional 10-15 minutes or until the peppers are tender and the cheese is golden and bubbly.