Prep the peppers

Slice the tops off the bell peppers and remove the seeds and membranes. Keep them intact—no holes, please. Place them upright in a baking dish and set aside.

Cook the filling

Heat olive oil in a pan over medium heat. Add the chopped onion and cook until soft, about 3–4 minutes. Toss in the garlic and cook for 30 seconds until fragrant (don’t burn it—rookie mistake).

Brown the beef

Add the ground beef to the pan and cook until fully browned, breaking it up as you go. Drain excess fat if needed, because soggy filling is not the goal here.

Season like you mean it

Stir in paprika, cumin, salt, and black pepper. Add the tomato sauce and cooked rice, then mix everything until well combined. Taste it. Adjust seasoning. Trust your tongue.

Stuff the peppers

Spoon the beef and rice mixture into each pepper, packing it in gently but firmly. Think “cozy,” not “overstuffed suitcase.”

Bake

Cover the dish loosely with foil and bake at 375°F (190°C) for about 35 minutes. Remove the foil, add cheese if using, and bake uncovered for another 10 minutes until the peppers are tender and the tops look delicious.