Preheat your oven to 190°C (375°F). Prepare the peppers by cutting off the tops and carefully scooping out the seeds, creating a hollow cavity for the filling.
Heat a splash of oil in a sauté pan over medium heat. Add diced onion and minced garlic, cooking until fragrant and translucent, about 5 minutes. The kitchen will fill with a warm aroma and the onions will turn a soft, glossy look.
In a mixing bowl, combine the cooked rice, ground meat, and chopped herbs. Mix until well blended, creating a hearty, colorful filling that holds together but is still moist and flavorful.
Stuff each pepper with the rice mixture, pressing gently to pack the filling in without overflowing. Use a spoon or piping bag for neatness.
Arrange the stuffed peppers upright in a baking dish. Sprinkle shredded cheese generously over the top of each pepper, then lightly dust with paprika for a touch of color and smoky flavor.
Bake in the preheated oven for 35 to 40 minutes, until the peppers are tender when pierced with a fork and the cheese is bubbling and golden brown. You’ll hear a gentle sizzling as the cheese melts and edges start to crisp.
Remove from oven and let rest for about 5 minutes. The peppers will be hot and slightly charred at the edges, with a fragrant aroma inviting you to dig in.
Garnish with additional chopped herbs if desired, then serve hot, allowing the gooey cheese and flavorful filling to delight every bite.
