In a saucepan, add rice and water - bring to a boil. Reduce heat, cover, and cook 20 minutes.
Cut the tops of the bell peppers off very near the top. Remove and discard the stems, seeds, and membranes and rinse thoroughly.
Stand peppers open side up in a baking dish - if necessary, slice bottoms of peppers a bit to stabilize. Save the tops and any bottom trimmings for the filling mixture.
Dice tomatoes, onion, and pepper tops.
Add ground beef and diced veggies to a skillet over medium heat. Cook until beef is evenly browned and veggies are tender - drain liquid.
Add 1 can of tomato sauce, cooked rice, and taco seasoning to the beef mixture - salt and pepper to taste.
Fill peppers with beef mixture.
Mix reserved tsp of taco seasoning and remaining can of tomato sauce - spoon over stuffed peppers.
Bake 1 hour - basting with tomato sauce every 15 minutes or so, until the peppers are tender.
Recipe by Bloom Where He Plants You at https://bloomwhereheplantsyou.com/2015/01/mexican-stuffed-peppers/