Prep the peppers. Slice off the tops and remove seeds and membranes. If a pepper wobbles, shave a thin slice off the bottom to help it stand upright. Set aside the tops if you want to chop the usable parts into the filling.

Par-cook (optional but helpful). To soften peppers, boil them in salted water for 3 to 4 minutes or microwave in a covered dish with a splash of water for 4 to 5 minutes. Drain well. This step ensures tender peppers after baking.

Heat the oven. Preheat to 375°F (190°C). Lightly oil a baking dish large enough to hold all the peppers snugly. Pour in 1/2 cup broth or water to help steam during baking.

Cook the aromatics. Warm olive oil in a large skillet over medium heat. Add onion (and chopped pepper tops, if using) and cook until softened, 4 to 5 minutes. Stir in garlic and cook 30 seconds until fragrant.

Brown the beef. Add ground beef, season with salt and pepper, and cook, breaking it up, until no longer pink. Drain excess fat if needed for a cleaner flavor.

Build the filling. Stir in tomato sauce, drained diced tomatoes, Worcestershire, Italian seasoning, smoked paprika, and red pepper flakes if using. Simmer 3 to 5 minutes to thicken. Taste and adjust salt and pepper.

Fold in rice and a little cheese. Mix in the cooked rice and about 1/2 cup of the shredded cheese. The mixture should be moist but not soupy. If dry, splash in a bit of tomato sauce or broth.

Stuff the peppers. Spoon the filling into each pepper, packing gently to the top. Arrange them in the prepared baking dish.

Bake covered. Cover the dish with foil and bake for 25 minutes. This lets the peppers steam and the flavors meld.

Add cheese and finish. Uncover, top with the remaining cheese, and bake another 10 to 15 minutes until the cheese is melted and lightly golden and the peppers are tender.

Rest and serve. Let the peppers rest 5 minutes. Garnish with chopped parsley or basil. Serve with a side salad or crusty bread if you like.