In a saucepan over medium heat, add olive oil, and cook green onion and pepper for 5 minutes.

Add the rice, broth, salsa, spices, and red beans.

Simmer for 20 minutes until the rice is al dente.

Cut off the tops of the peppers and remove the seeds inside.

Fill the peppers with the rice stuffing, compacting slightly. Place the peppers in a baking dish and garnish with cheese.

Pour an inch of water into the bottom of the dish. Cook 30 minutes or until peppers are very tender.