Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and carefully remove the seeds and membranes, creating hollow spaces for the filling.
Rinse the rice under cold water until the water runs clear, then drain. In a skillet, heat olive oil over medium heat and sauté minced garlic and chopped vegetables until fragrant and just softened, about 3-4 minutes.
Add the drained rice to the skillet, stirring to coat with the aromatics and vegetables. Sprinkle smoked paprika and cumin over the mixture, stirring briefly to release their fragrance. Pour in vegetable broth and bring to a boil.
Reduce heat to low, cover, and simmer until the rice is tender and liquid is absorbed, about 15 minutes. Fluff with a fork and season with salt and pepper, then let the filling cool slightly.
Scoop the slightly cooled rice mixture into each hollowed pepper, pressing gently to fill completely. Place the stuffed peppers upright in a baking dish.
Sprinkle shredded cheese evenly over each stuffed pepper, then top with panko breadcrumbs for crunch. Cover the dish loosely with foil.
Bake in the preheated oven for about 25-30 minutes, until the peppers are tender and the cheese is bubbly and golden. Remove the foil in the last 5 minutes for a crisp topping if desired.
Once baked, carefully remove from the oven, let cool slightly, and serve hot, garnished with fresh herbs if desired. Enjoy the vibrant colors and smoky, spicy flavors in every bite!
