Preheat your oven to 425°F (220°C) and set an oven rack in the middle position. Line a 9x13-inch baking pan with parchment paper or lightly grease it.

Brush the outside and inside of the cut bell peppers with 1 tablespoon of olive oil. Place the prepared bell peppers cut-side up in the lined pan and roast in the preheated oven for 20 minutes or until the peppers start to soften.

While the peppers are roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped onion and cook until translucent, about 4-5 minutes. Stir in the chopped garlic and cook for 1-2 minutes until fragrant. Add the tomato paste and stir for about 10 seconds.

Add the ground beef, Italian seasoning, salt, black pepper, onion powder, and garlic powder, stir, and cook until browned. Pour in the tomato sauce and chicken broth, stirring to combine. Reduce the heat to medium and allow the mixture to simmer for 3-5 additional minutes. Stir in the cooked rice and remove the pan from the heat.

Remove the roasted peppers from the oven and fill each pepper generously with the filling.. Sprinkle the shredded Colby Jack cheese evenly over the tops of the stuffed peppers. Return the stuffed peppers to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the peppers are tender. Allow the stuffed peppers to cool for a few minutes before serving.