Cut your bell pepper's tops off and clear out the core and center and place in your crockpot.

Add ground beef to a bowl with your olive oil, onions, diced tomatoes, raw rice, taco seasoning and salt and mix together well.

Add mixture to each bell pepper.

Pour beef stock into each bell pepper and add a little around the peppers.

Add the the tomatillo salsa to each pepper and into the crockpot.

Cook on high for 5 hours or low for 8 hours, sneak a little taste of rice to make sure it's cooked fully, if you have boney rice, spoon some of the sauce from the sides of the peppers onto your peppers and continue cooking.

During the last hour of cooking, add cheese on tops and cook until it melts over the tops.

Peppers will be tender when you remove them, spoon a little extra sauce over the tops when you serve them.

Garnish with toppings of choice if desired and enjoy!