Preheat your oven to 190°C (375°F). Set a baking dish nearby to hold the peppers during baking.
Using a sharp knife, carefully cut the tops off each bell pepper, keeping the stems on for a fun, spooky look. Scoop out all seeds and membranes from inside the peppers, creating a hollow cavity.
Heat olive oil in a skillet over medium heat. Add chopped onions and sauté until translucent and fragrant, about 3-4 minutes, until they start to soften and smell sweet.
Stir in minced garlic and cook for another minute until fragrant, making sure not to burn it.
In a mixing bowl, combine cooked rice, ground meat, chopped herbs, smoked paprika, salt, and pepper. Mix well to evenly distribute flavors and ingredients.
Add the sautéed onions and garlic to the bowl with the rice mixture, stirring to incorporate everything thoroughly.
Using a spoon, pack the filling into each hollowed pepper, pressing down gently to fill completely without overflowing.
Place the stuffed peppers upright in the baking dish, ensuring they sit steadily. Cover with foil to prevent over-browning.
Bake in the preheated oven for about 30 minutes, until peppers are tender but still hold their shape.
Remove the foil and sprinkle shredded cheese evenly over each pepper. Return to the oven and bake for an additional 10 minutes, until cheese is bubbly and golden brown.
Once baked, carefully transfer the peppers to a serving plate and let rest for 5 minutes. The cheese will set slightly, and flavors will meld.
Garnish with chopped cilantro or parsley, then serve hot to enjoy the perfect bite of smoky, cheesy goodness with a colorful crunch.
