Preheat oven to 350'.

Slice bell peppers in half long ways, scoop out seeds and insides of pepper and arrange open side up on a baking sheet.

Add 1 tsp olive oil to skillet over medium heat. Add minced garlic and diced onion, cook for a few minutes until garlic is fragrant and onion starts to carmelize.

Add in ground meat and a pinch of salt & pepper,. Break up and continue to stir until meat is cooked all the way through. If a lot of excess water/fat cooks out of your meat, drain it a little when done.

Pour cooked meat into a medium sized mixing bowl.

Add in your cooked rice ~ if you're using an instant steam bag like I did go ahead and microwave it now to steam/soften it and add in 1 cup to meat.

Add 1/2 cup shredded cheese + 3 tbsp bbq sauce. (You will use remainder of both of these later).

Stir up until evenly combined and then spoon into peppers, packing tightly.

Bake peppers for 25 minutes, remove from oven.

Add a pinch of your extra shredded cheese and sprinkle over each pepper.

Bake another 5 minutes, until cheese is melted.

While cheese is melting, mix together your 1 remaining tbsp bbq sauce & mayo.

Remove peppers from oven, drizzle on sauce and enjoy!