2heat olive oil in large skillet over medium heat. Add the garlic and onion and cook, stirring occasionally, until softened, 5 minutes. While the onions are cooking wash the bell peppers and slice off a bit of the bottom so they can sit flat, try not to cut into the interior. cut off the tops about 1/2 down from the stem and carefully removing the seeds. set aside
3add the ground beef to the pan. when fully cookedthrough, add cooked rice, cumin, cinnamon, salt and pepper. stir well. add the canned tomatoes stir well. remove from heat
4place the peppers in a 9x13 inch baking dish and stuff them with the meat mixture, mouning slighlty. drizzle tops and sides of each peppers with olive oil. return the peppers tops and cover tightly with foil.
5bake for 25-30 minutes or until peppers are tender.