Preheat and prepare the peppers. Set your oven to 200°C (fan-assisted). Cut each bell pepper in half through the stem, keeping the stems attached for a more rustic look. Scoop out all the seeds and white membranes using a small spoon. Place the pepper halves cut-side up in a single layer in a baking dish that holds them snugly. Drizzle with a little olive oil and season the insides with salt and pepper.

Brown the mince to build flavour. Heat the olive oil in a large frying pan over a medium-high heat. Add the beef mince, breaking it apart with a wooden spoon. Cook for 6-8 minutes, stirring occasionally, until the mince is deeply browned and you can hear a distinct sizzle. The sound will change from a wet, steaming noise to a sharp, dry crackle when it's ready. The meat should look dark golden brown, not grey.

Sweat the aromatics. Reduce the heat to medium. Add the diced onion to the pan with the mince. Cook for 4-5 minutes, stirring frequently, until the onion becomes translucent and softens. The kitchen will smell sweet and savoury. Add the minced garlic and cook for another minute until fragrant, about 30 seconds after you add it.

Toast the rice for a nutty depth. Sprinkle the uncooked rice into the pan. Stir it into the meat and onion mixture for 1-2 minutes. You'll see the grains turn from milky white to slightly opaque and you'll hear a light popping sound. This step is crucial for preventing mushy rice later and adds a subtle, toasty flavour that elevates the whole dish.

Simmer the filling until rich. Pour in the chopped tomatoes and beef stock. Add the dried oregano, smoked paprika, and ground cumin. Stir everything together, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer. You'll see small bubbles breaking across the surface, not a rolling boil. Cook for 10 minutes, stirring occasionally, until the liquid has mostly absorbed and the mixture is thick and saucy, not soupy. The rice will be about three-quarters cooked. Taste and adjust the seasoning with salt and pepper.

Stuff the peppers generously. Spoon the filling into each pepper half, mounding it slightly above the rim. Press the filling down gently with the back of the spoon to ensure there are no air pockets. The peppers should look full and generous.

Bake and create the golden crust. Sprinkle the grated cheese evenly over the top of each stuffed pepper. Bake in the preheated oven for 15-18 minutes. The peppers should be tender when pierced with a fork, and the cheese should be melted and bubbling with patches of deep golden brown. For an extra-restaurant touch, switch the oven to grill for the final 2 minutes to create a crisp, blistered cheese crust. Watch it closely so it doesn't burn.

Rest and garnish for serving. Remove the baking dish from the oven and let the peppers rest for 5 minutes. This allows the filling to set slightly, making them easier to serve. Sprinkle generously with fresh chopped parsley just before bringing them to the table. The green against the red peppers and golden cheese is a visual treat.