1. Preheat the oven to 425 degrees spray a large baking tray or casserole dish with cooking spray. In a small bowl whisk together the tomato paste and chicken broth, set aside.

2. To prepare the peppers, cut down the middle from top to bottom. Remove the seeds and ribs then place on the baking tray or casserole dish. (see photo in post) Use crumpled up foil to prop up any peppers that are tipping over. Bake the the peppers for 25 minutes then remove from the oven. There will be some water that will pool in the bottom of the peppers,

3. Meanwhile, cook the ground beef and then drain any grease. Return the meat to the pan and adjust heat to medium. Add in the taco packet seasoning, garlic powder, cumin, smoked paprika, and chili powder. Pour in the tomato paste and chicken broth mixture and stir to combine, then add the beans and rice. Bring this mixture to a light simmer then turn off the heat.

4. Fill each pepper with the ground beef mixture, top with a little of both cheese, and finally some crushed tortilla chips. Bake at 425 degrees for 10-12 minutes.

To garnish the cooked peppers drizzle with Mexican crema or some sour cream that’s been mixed with a little water (or lime juice) for a drizzly consistency and extra cheese like queso fresco.