Preheat your oven to 400 degrees. Line a large baking sheet with foil for easier clean up. Lay the vegetables out on the baking sheet in a single layer. Pour the olive oil on to the vegetables and lightly toss to coat. Season with the ground chili powder & salt and pepper. Bake for 30 - 40 minutes, tossing every 10 minutes, until vegetables have softened and started to turn light brown.

Lower the oven temperature to 350 degrees.

Meanwhile, wash the bell peppers and slice the tops off each one. Remove the seeds. Stand each pepper up next to each other in a small baking dish - about an 8x8. Cook the rice according to the package directions.

Once the vegetables are done roasting, add them to the pot with the rice, combining completely. Fill each pepper with the rice & veggie mixture*. Cover the dish with foil and bake at 350 degrees for 40 - 45 minutes. Remove the foil and top each pepper with cheese. Bake for an additional 5 minutes or until the cheese is melted. Sprinkle with green onion slices before serving.