Mexican stuffed peppers

I love stuffed peppers and I have plenty of peppers from my garden. I decided to try a spicy variation on the old standby recipe. The results were really good.

Mexican Stuffed Peppers

1 lb. ground beef
1 8 oz. package Mexican-style saffron rice, prepared according to directions (I used Vigo Mexican rice, but it does have MSG and corn solids. I think any kind of rice mix would work.)
2 cloves garlic, chopped (or green onions)
1 can black beans, drained
1 large tomato, chopped
1 jalapeno pepper, chopped (use more if you like it hot)
1 tsp. Adobo seasoning (or to taste)
1/2 tsp. cumin
1 1/2 cups mild salsa
6 green bell peppers, washed and halved, lengthwise with seeds and cores removed
cilantro, chopped
4 to 6 oz. Mexican cheese grated (I used Sargento artisan blend)
4 to 6 tablespoons water

Cook rice according to directions. Brown ground beef in large frying pan until well browned and "scrambled." Drain ground beef. Add garlic and brown. Add rice, beans, tomatoes, jalapeno pepper, seasonings and salsa. Mix well. Pour half of the mixture into a greased 9 x 13 casserole dish and pour 4 to 6 tablespoons of water over rice mixture. Stuff peppers and place on top of the rice mixture in casserole. Sprinkle with cilantro and bake, covered at 350 degrees for 30 to 45 minutes, or until peppers are soft. Uncover and sprinkle grated cheese over the top. Bake for 15 minutes longer and the dish is ready to serve.