Preheat your oven to 200°C (390°F). Wash the peppers, then carefully slice off the tops about 1 inch below the stems. Remove seeds and membranes, keeping the peppers intact, and set aside.
In a skillet over medium heat, warm the olive oil until it shimmers and you can smell its fruity aroma. Add the chopped onion and minced garlic, sautéing until translucent and fragrant—about 5 minutes—until they soften and turn slightly golden.
Stir in the cooked rice, ground meat, smoked paprika, salt, and pepper. Cook, breaking up the meat with a spatula, until browned and cooked through—about 8 minutes. Mix in the tomato paste and chopped parsley, then cook for another minute.
Remove the skillet from heat and stir in most of the shredded cheese, saving a little for topping. The filling should be moist and cheesy, with herbs evenly dispersed.
Fill each hollowed pepper with the warm filling, pressing gently to pack it in. Place the filled peppers upright in a baking dish, snugly side by side.
Sprinkle the remaining cheese on top of each stuffed pepper, then drizzle lightly with olive oil for extra browning. Cover the dish with aluminum foil, tenting if needed to prevent touching the peppers.
Bake, covered, for about 30 minutes, until the peppers are tender and the filling is heated through. Remove the foil and continue baking for an additional 10 minutes until the cheese is bubbling and golden brown—listen for that satisfying sizzle.
Remove the dish from the oven and let the peppers rest for 5 minutes—this helps the filling set and makes handling easier. The peppers should be soft with blistered skins, and the cheese on top melted and slightly caramelized.
Gently transfer the peppers to plates and garnish with chopped parsley or a squeeze of lemon if desired. Serve hot, allowing the gooey cheese and smoky peppers to shine in every bite.
