Cut the tops off of the bell pepper. Next c ut the bell peppers in half lengthwise, remove the stems and seeds. Bring a large stockpot of water to a boil. Place the bell pepper halves in the water to boil for 10 minutes. Remove them from the water and set aside to cool enough to handle.

INSTANT POT (see notes and post for additional cooking methods): Season the meat with all of the seasonings and mix well to coat it all evenly. Put the Instant Pot on sauté mode. Pour 1 tablespoon of olive oil in. Add the meat in one even layer (in batches if necessary), and sauté for about 3-5 minutes per side; just enough to brown it.

Once all of the meat is browned, add it all back into the Instant Pot, pour in the taco or enchilada sauce and 1/4 cup of water. Put it on the meat or pressure cooker mode for 30 minutes.

After meat is cooked, roughly chop it to desired size. Add meat, rice, and shredded cheese (reserve 1/2 cup to sprinkle over the top) to a large bowl. Spoon in about 2-3 tablespoons of the cooking liquid from the meat. Mix thoroughly

Pre-heat oven to 375 degrees. Add about a tablespoon of water to a pre-greased 9x13 baking dish. Add 1/4 cup of the meat mixture into each pepper. Sprinkle remaining cheese over the top. Cover with foil and bake for 10 minutes.

Remove foil and bake an additional 5 minutes. Remove from the oven and let them set for at least 5-7 minutes before eating.