Prep the peppers: Heat your oven to 190°C/375°F. Slice the tops off the peppers and remove seeds and membranes. Lightly brush the insides and outsides with olive oil and sprinkle with a pinch of salt. Arrange upright in a baking dish.

Soften the peppers (optional but recommended): Pre-bake the empty peppers for 10 minutes. This helps them turn tender by the time the filling is done.

Sauté aromatics: Warm 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook 3–4 minutes until soft. Stir in the garlic and cook 30 seconds until fragrant.

Brown the beef: Add the beef mince. Cook, breaking it up with a spoon, for 5–6 minutes until no longer pink. If there’s excess fat, spoon some off.

Season well: Stir in salt, pepper, paprika, oregano, and cumin (if using). Cook 1 minute to bloom the spices.

Build the sauce: Add chopped tomatoes, tomato paste, and stock. Bring to a gentle simmer and cook 5 minutes, stirring now and then, until slightly thickened.

Add rice and extras: Stir in the cooked rice, parsley, and any optional add-ins like grated carrot or spinach. Taste and adjust seasoning. The filling should be saucy but not watery.

Stuff and top: Spoon the beef mixture into each pepper, packing it in. Sprinkle the tops with half the cheese.

Bake: Cover the dish loosely with foil and bake 20 minutes. Remove foil, add the remaining cheese, and bake another 10–12 minutes until the peppers are tender and the cheese is golden and bubbly.

Finish and serve: Let the peppers rest 5 minutes. Garnish with extra parsley. Serve with a crisp salad, a dollop of sour cream, or a squeeze of lemon.