||Slice the top of the peppers and remove the veins and seeds. Set aside.
||In a saucepan, heat the olive oil and butter and sauté the onion until translucent. Incorporate the garlic and sauté until fragrant, around 5 minutes.
||Add the ground beef and brown while stirring.
||Add the drained pinto beans, tomato purée and olives. Bring to a boil uncovered. Taste and season with rosemary, salt and pepper.
||Preheat the oven to 350°F
||Stuff the bell peppers and arrange them on a baking tray. Top with cheese and roast for 25-20 minutes until the cheese is bubbly and the bell peppers are tender.