Prepare the peppers: Preheat your oven to 190°C (170°C fan). Slice the tops off each pepper (reserve the tops) and remove the white membranes and seeds from the inside. If they don't sit flat, trim a tiny sliver from the base — but be careful not to cut a hole through the bottom. You'll hear a satisfying snap as you cut through the flesh.

Sweat the aromatics: Heat the olive oil in a large frying pan over a medium heat. Add the diced onion and cook for 5-6 minutes until it turns translucent and soft, releasing a sweet, mellow fragrance. The edges should just begin to catch a pale gold colour.

Brown the turkey: Add the turkey mince to the pan, breaking it up with a wooden spoon. Cook for 7-8 minutes, stirring occasionally, until it's no longer pink and you can hear a gentle, steady sizzle. The turkey will release some liquid; let it cook off until the pan is almost dry again — this concentrates the flavour.

Bloom the spices: Stir in the minced garlic, oregano, smoked paprika, and cumin. Cook for one minute, stirring constantly, until the kitchen fills with a deep, warm, smoky aroma. The garlic should be fragrant but not burnt.

Build the filling: Pour in the tinned chopped tomatoes and the cooked rice. Stir everything together and let it simmer for 3-4 minutes. You'll see the mixture thicken slightly, becoming a rich, cohesive ragù. Season generously with salt and pepper, then taste and adjust.

Stuff the peppers: Spoon the filling into each pepper cavity, pressing down gently with the back of the spoon to pack it in. Pile it slightly above the rim — it will settle as it cooks. Place the peppers upright in a baking dish just large enough to hold them snugly. If you reserved the tops, you can pop them on like little hats for a pretty presentation.

Bake to tenderness: Pour about 50ml of water or chicken stock into the bottom of the dish (this creates steam and prevents the peppers from drying out). Cover the dish tightly with foil and bake for 30 minutes. Uncover, sprinkle the grated cheese over the tops if using, and bake for another 10 minutes. The peppers should be fork-tender — a knife will slide through the flesh with little resistance — and the cheese will be bubbling and golden in patches.

Rest and serve: Remove from the oven and let the dish sit for 5 minutes. This resting time allows the filling to set slightly, making it easier to serve. Garnish with a generous scattering of fresh parsley or coriander before bringing the dish to the table.