Preheat oven to 375 degrees
Cut off the tops of the 6 peppers and hollow out the insides. Discard all of the seeds and keep the tops to chop for later use.
Once hollowed out, place the “pepper cups” in a baking pan and set aside for later.
Take the tops of the just cut peppers (remove the stems) and chop them. Set the chopped tops aside.
In a 12 inch skillet over medium heat, add 1 tbsp. of olive oil to the skillet and then add the ground beef. Cook the beef until brown.
Once the beef is brown, remove the skillet from heat and drain it. Set the beef aside in a separate bowl so that it can be added later.
Return the skillet to heat and add 1 tbsp. of olive oil.
Add the chopped pepper tops and garlic to the skillet and sauté them until tender. This should take about 5 minutes.
Next, add the drained ground beef back to the skillet, and mix everything thoroughly.
Once the beef is mixed, add the diced tomatoes, Italian seasoning, mineral salt, and onion powder to the skillet. Mix thoroughly and cook for an additional 5 minutes.
After 5 minutes, remove the skillet from the heat and drain again.
Stuff the beef mixture into each hollowed out “pepper cup”.
Top each “pepper cup” with 2 tablespoons of marinara sauce and then cover each pepper with the shredded cheese.
Place the baking pan into the preheated oven for 20 minutes or until the cheese is bubbly.