Preheat your oven to 200°C (400°F). Place a baking dish nearby, ready to hold your peppers.
Use a sharp knife to slice off the tops of the peppers and carefully scoop out the seeds and membranes, creating a hollow cavity for the filling.
In a sauté pan, warm a splash of oil over medium heat and sauté chopped onion and minced garlic until fragrant and translucent, about 3 minutes. The kitchen will fill with a savory aroma.
In a mixing bowl, combine cooked rice, ground meat, sautéed onion and garlic, smoky paprika, and season generously with salt and pepper. Mix well until all ingredients are evenly incorporated.
Stuff each hollowed-out pepper with the filling, pressing gently to pack it in without overfilling. Place the stuffed peppers upright in the baking dish.
Top each stuffed pepper with a generous sprinkle of shredded cheese, covering the filling and creating a melty, golden crust when baked.
Cover the baking dish loosely with aluminum foil to prevent over-browning, then transfer to the oven and bake for 25-30 minutes, until the peppers are tender and the cheese is bubbling and golden.
For a crispy, bubbly top, remove the foil and broil the peppers for an additional 2 minutes, watching carefully so the cheese doesn't burn.
Once done, carefully remove the peppers from the oven and rest for a few minutes to let the filling settle. The peppers should be tender and slightly charred around the edges.
Serve hot, allowing the gooey cheese and flavorful filling to be enjoyed in every bite. These are perfect for sharing and bringing warmth to any table.
