Prepare the Peppers: Preheat your oven to 200°C (180°C fan). Slice the peppers in half lengthways, from stem to base. Remove the seeds and white membranes. Place the pepper halves cut-side up in a large baking dish and bake for 10-15 minutes. This pre-baking step is my secret to ensuring they are perfectly tender.

Sauté the Aromatics: While the peppers are in the oven, heat the olive oil in a large, deep frying pan or skillet over a medium heat. Add the finely chopped onion and cook for 5-7 minutes, until it has softened and become translucent. Add the minced garlic and cook for another minute until fragrant.

Brown the Mince: Add the lean beef mince to the pan. Break it up with a wooden spoon and cook until it is browned all over. Drain off any excess fat if necessary.

Create the Filling: Stir the tomato purée, dried oregano, and smoked paprika into the mince. Cook for one minute, then add the uncooked rice, chopped tomatoes, and hot stock. Season with salt and pepper.

Simmer the Filling: Bring the mixture to a gentle simmer. Reduce the heat, cover the pan with a lid, and let it cook for 10 minutes. This allows the rice to partially cook and absorb the flavours. What works best for me is giving it a good stir halfway through to prevent sticking.

Finish and Stuff: Remove the pan from the heat and stir in the chopped fresh parsley. Carefully remove the pre-baked peppers from the oven. Spoon the rice and mince mixture evenly into the six pepper halves, packing it in gently.

Bake the Stuffed Peppers: Pour about 100ml of water or leftover stock into the bottom of the baking dish (this creates steam to keep the peppers moist). Cover the dish tightly with foil and bake for 25 minutes.

Add Cheese and Final Bake: Remove the foil, sprinkle the grated cheddar cheese over the top of each pepper, and return the dish to the oven. Bake uncovered for a final 10-15 minutes, or until the cheese is melted, golden brown and bubbling. Let them rest for 5 minutes before serving.