Preheat oven to 350 degrees F. Cut bell peppers in half (vertically) and take the seeds out and set aside.
Add the olive oil to a skillet and heat up over medium high heat. Saute the chopped onions and jalapenos in the olive oil until soft and fragrant (about 5 minutes). Add garlic and spices and salt and saute another minute, stirring everything together as it cooks.
Add ground beef, breaking it up in the skillet and cook until no longer pink. Add the beef broth and simmer for 10-15 minutes, or until most of the liquid is gone. Remove from heat when most of liquid is gone and add the olives and 1/2 cup of crumbled queso. Let it cool a bit before using as the stuffing.
While the beef is cooking bring a large pot of water to a boil. Cook the peppers in the boiling water until just bright red and tender (about 5-8 minutes). Remove and drain peppers.
When peppers and stuffing have cooled down a bit (around 5 minutes), place them on a baking sheet and fill each pepper with some of the beef stuffing mix. Top each with some of the remaining queso fresco.
At this point you can pour the enchilada sauce on the bottom of yourbaking dish and cook it along with the peppers or you can make the enchilada sauce on the stove top and pour over or around the peppers when they are done.
Bake the stuffed peppers for 10-15 minutes or until the cheese is melted and the stuffing is heated through. Serve!
Notes
** The nutritional analysis does not include the enchilada sauce.If you like my articles about cooking and gardening, subscribe to my weekly newsletter, where I share free recipes and gardening tutorials.