Prepare the Peppers: Preheat your oven to 200°C (180°C fan). Slice the bell peppers in half lengthways, from stem to base. Remove the seeds and white membranes. Place them cut-side up in a large baking dish, drizzle lightly with a little olive oil, and season with a pinch of salt and pepper.

Pre-Bake the Peppers: Bake the empty pepper halves for 15 minutes. This crucial step softens them and prevents the final dish from being watery. Remove from the oven and set aside.

Sauté the Aromatics: While the peppers are baking, 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 soft and translucent. Add the minced garlic and cook for another minute until fragrant.

Cook the Mince: Add the 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.

Build the Sauce: Stir in the smoked paprika and dried oregano. Add the tinned tomatoes, tomato purée, and crumbled beef stock cube. Season with salt and pepper. Bring to a simmer and let it cook for 10 minutes, stirring occasionally, until the sauce has thickened slightly.

Combine the Filling: Remove the pan from the heat. Stir in the cooked rice and the frozen peas (if using) until everything is well combined. I find that letting the filling cool for just a couple of minutes makes it easier to handle.

Stuff the Peppers: Carefully spoon the beef and rice mixture into the pre-baked pepper halves, packing it in gently. Don't be afraid to mound it up a little on top.

Add Cheese and Bake: Sprinkle the grated cheddar cheese evenly over the top of each stuffed pepper. Pour about 100ml of water into the bottom of the baking dish (this creates steam and keeps the peppers moist).

Final Bake: Return the 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 stuffed peppers rest in the dish for 5 minutes before serving. This allows the filling to set slightly. Garnish with fresh chopped parsley before bringing to the table.