Prepare the Peppers: Preheat your oven to 200°C (180°C fan). Slice the peppers in half lengthways, from stem to base. Remove the seeds and white membranes. Place the pepper halves, cut-side up, in a large baking dish, drizzle lightly with a little olive oil, and season with a pinch of salt and pepper. Bake for 15 minutes. This pre-baking step is crucial for ensuring they are tender.

Sauté the Aromatics: While the peppers are in the oven, heat 1 tbsp of olive oil in a large frying pan or skillet over a medium heat. Add the chopped onion and cook for 5-7 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.

Brown the Mince: Add the lean beef mince to the pan. Break it up with a wooden spoon and cook until it's browned all over. Drain off any excess fat if necessary.

Build the Filling: Stir in the dried oregano and smoked paprika, cooking for a minute to release their aromas. Pour in the chopped tomatoes, add the crumbled beef stock cube and 50ml of water. Season generously with salt and pepper.

Simmer and Combine: Bring the mixture to a gentle simmer and let it cook for about 10 minutes, allowing the sauce to thicken slightly. Remove the pan from the heat and stir in the pre-cooked rice and chopped fresh parsley. I find that letting the filling simmer gives the flavours a chance to really meld together.

Stuff the Peppers: Carefully remove the pre-baked peppers from the oven. Spoon the beef and rice mixture evenly into each pepper half, packing it in gently.

Top with Cheese and Bake: Sprinkle the grated cheddar cheese generously over the top of each stuffed pepper. Return the baking dish to the oven and bake for a further 20-25 minutes, or until the filling is piping hot and the cheese is golden brown and bubbling.

Rest and Serve: Let the peppers rest in the dish for about 5 minutes before serving. This allows the filling to set slightly and makes them easier to handle.