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Get the Spanish rice started (on the stove top or in a rice cooker) so it will be cooked and ready to combine later.
Prep the bell peppers. Cut in half and remove the inside seeds and veins as well as the stems on top.
Toss in a little oil and salt and place in a baking dish, skin facing down. Bake at 425°F (218°C) for 20 minutes.
While the rice and peppers cook, prepare the rest of the filling. Chop up the shallot and mince the garlic. Cook these with the ground beef in a little oil until the meat is cooked through (no longer pink).
Season with chili powder and a little salt and pepper and stir in the tomato sauce.
Once the Spanish rice is ready, toss that into the pan as well.
Fill the peppers with the rice and meat filling. Then top with cheese.
Bake at 425°F (218°C) for an additional 10-12 minutes. The cheese should look melted and almost bubbling.
Then sprinkle on the chopped cilantro just before serving.