Remove the tops and the cores of the bell peppers.
Prepare one bowl with the tortilla chip crumbs, one with flour, and one with whisked egg. Rotate the bell peppers first in the flour, then in the egg, and finally in the chip crumbs. Repeat the process so that the bell peppers receive an even and thick coating of chips. Place them on a baking tray with the cut side facing down and bake for 15 minutes at 350°F.
Heat some cooking oil and sauté the chopped onion. Add the ground beef and brown it. Finally, season with paprika, cumin, chili powder, garlic, salt, and pepper.
Fill the baked bell peppers with a little bit of the ground beef mixture. Add layers of salsa, a blend of Monterey Jack and cheddar cheese, ground beef, salsa, and more cheese. Press each layer down a little to get more filling inside the bell peppers. Put the pan back in the oven and bake for another 12 minutes.
Top the stuffed bell peppers with queso.
