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Roast the Anaheims over a wood stove with mesquite to enhance the flavor.
Once roasted, place the Anaheims in a plastic bag with a bit of water to help them sweat, making peeling easier.
Blister the bell peppers on the stove until they are tender, being careful not to char them.
In a hot cast iron skillet, brown the pound of certified Angus beef.
Once the beef starts to brown, add the chopped medium-sized white onion.
Cook one cup of white rice separately and then combine it with the browned beef and onion.
Finally, add the minced garlic cloves to the mixture, ensuring they don't burn.
Peel the roasted Anaheims, remove the stems, and slice them in half to create strips.
Layer mozzarella cheese at the bottom of the bell peppers, then fill them with the beef and rice mixture, pressing it down firmly.
Top the stuffed peppers with shredded mozzarella cheese and bake until bubbly and golden brown.