Preheat the oven to 350°F and spray an 8 x 12 inch baking dish with cooking spray.
Cut the bell peppers in half lengthwise and remove the stems and seeds. Brush the exterior of the peppers with oil, or spray with cooking spray. Season the interior with a sprinkle of salt & black pepper. Place side by side in the dish.
In a mixing bowl, mix together the ketchup and tomato paste. Mix with the remaining filling ingredients.
Reserve 1 cup of shredded Colby-Jack cheese for the tops. Mix the filling ingredients until fully combined.
Divide the filling between the bell peppers.
Mix together the ingredients for the glaze and drizzle on top of each pepper.
Bake for 1 hour, then sprinkle the reserved shredded cheese on top.
Return to the oven and bake for an additional 15-20 minutes until the peppers are fork tender and the cheese has melted.
While the peppers are cooking, they will release moisture. This helps to steam and soften the peppers while baking. I recommend removing them from the baking dish to a platter for serving.