Preheat oven to 400 degrees.
Cook rice according to package instructions.
Meanwhile, trim about 1/4-inch from tops of bell peppers and then remove stems, ribs and seeds. Chop up pepper tops.
Fill a baking dish large enough to fit peppers with about 1/2-inch of water.
Place peppers upside down in water, cover with foil and bake 20 minutes.
Meanwhile heat olive oil in a large non-stick skillet over medium-high heat. Add onion and bell pepper and saute 3 - 4 minutes.
Move onions to one far side of the skillet. Add chicken chorizo sausage in chunks, season with salt and pepper then let sear until browned on bottom, about 3 minutes.
Break up sausage and toss with onions and peppers and continue to cook 2 minutes, add garlic and cook until sausage is cooked through, about 1 minute longer. Remove from heat, drain off excess fat.
Stir in tomatoes, half of the tomato sauce (about 1/2 cup), cooked rice, queso fresco cheese, cilantro, cumin and season with salt and pepper to taste.
Reduce oven temperature to 350. Turn peppers upright, sprinkle inside peppers lightly with salt and fill with sausage filling. Pour remaining tomato sauce over peppers. Cover with foil and continue to bake 20 minutes.
Remove from oven, sprinkle with Mexican cheese, return to oven and bake uncovered until peppers have reached desired tenderness, about 10 - 20 minutes longer. Sprinkle with cilantro and serve warm.