Beef-And-Rice-Stuffed Peppers

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6 medium bell peppers, tops removed and reserved, and seeds removed

1 tablespoon olive oil

1 yellow onion, diced

1 large carrot, peeled and diced

1 stalk celery, diced

2 cloves garlic, minced

8 ounces lean (90 percent) ground beef

1 teaspoon salt

1 teaspoon pepper

1 (14.5 oz.) can diced tomatoes

1 cup cooked brown rice

1 cup grated Monterey Jack

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