Choose a sunny spot in your garden that receives at least 6-8 hours of direct sunlight daily for optimal bell pepper growth.

Amend your soil with compost and perlite to improve drainage and nutrient content, as bell peppers thrive in well-draining, fertile soil.

Plant your bell pepper seeds or starter plants about 18-24 inches apart to provide enough space for air circulation and growth.

Deeply water your bell pepper plants regularly, especially during dry spells, ensuring the soil remains consistently moist but not waterlogged.

Use a balanced slow-release fertilizer or a liquid feed every 2-4 weeks to provide essential nutrients throughout the growing season.

Install stakes or cages for your plants when they are young to support the heavy fruit and prevent breakage.

Prune lower leaves and suckers to improve air circulation and direct the plant's energy towards fruit production.

Protect plants from pests and diseases by inspecting them regularly and using organic pest control methods if necessary.

Harvest bell peppers when they are firm, fully colored, and have reached their mature size, usually 60-90 days after planting.

Preheat your oven to 375°F (190°C), then in a large skillet, brown the ground meat over medium heat and drain any excess fat.

Add diced onion to the skillet with the cooked meat, cooking until softened, and then stir in the cooked rice, tomato sauce, and seasonings.

Slice the bell peppers in half lengthwise, remove the seeds and membranes, and lightly brush the insides with olive oil.

Spoon the meat and rice mixture evenly into each bell pepper half, topping with shredded cheese.

Arrange the stuffed bell peppers in a baking dish, adding a small amount of water to the bottom of the dish.

Bake for 30-40 minutes, or until the peppers are tender and the cheese is melted and bubbly.