Prepare the Peppers: Preheat your oven to 200°C (180°C fan). Slice the peppers in half lengthways, from the stem to the base. Carefully remove the seeds and white membranes. Place them in a large, deep pan.

Par-boil the Peppers: Pour boiling water over the pepper halves until they are just covered. Let them sit in the hot water for 5 minutes. This step is crucial for ensuring the peppers are tender after baking. Once done, carefully drain them and arrange them cut-side up in a large baking dish.

Sauté the Aromatics: While the peppers are softening, heat the olive oil in a large frying pan 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 Filling: Add the beef mince to the pan, breaking it up with a wooden spoon. Cook until it’s browned all over. Drain off any excess fat. For tips on getting a really good brown on your mince, Serious Eats has a great guide.

Combine Ingredients: Stir in the uncooked rice, chopped tomatoes, tomato purée, dried oregano, and dried basil. Pour in the hot stock and season with salt and pepper. Give everything a good stir to combine.

Simmer the Filling: Bring the mixture to a simmer, then reduce the heat to low, cover the pan, and let it cook for 15 minutes, stirring occasionally. The rice will absorb most of the liquid and become tender.

Stuff the Peppers: Carefully spoon the filling mixture evenly into the prepared pepper halves. What works best for me is to fill them right to the top without packing the mixture down too tightly.

Bake to Perfection: Sprinkle the grated cheddar cheese generously over the top of each stuffed pepper. Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the peppers are completely tender and the cheese is melted, golden brown and bubbling.

Rest and Serve: Let the baked peppers rest for a few minutes before serving. Garnish with fresh chopped parsley if you like.