Prepare the peppers and oven. Preheat your oven to 200°C (400°F). Slice the tops off the bell peppers about 1cm from the stem, and carefully remove the white membranes and seeds from inside. You'll hear a slight snap as you cut through the flesh. Finely dice the usable parts of the pepper tops and set aside. Place the hollowed pepper cups in a baking dish that holds them snugly.

Par-cook the peppers. Pour about 100ml of boiling water into the bottom of the baking dish, being careful not to splash the peppers. Cover the dish tightly with foil and pop it into the oven for 10 minutes. This steam step softens the peppers so they finish cooking evenly with the filling. They will feel slightly pliable and their colour will brighten.

Sweat the aromatics. While the peppers steam, heat the olive oil in a large frying pan over a medium heat. Add the finely diced onion and the reserved diced pepper tops. Cook for 5-6 minutes, stirring occasionally, until the onion turns translucent and releases a sweet, fragrant aroma. The sound of them sizzling gently is a good sign.

Brown the beef. Add the beef mince to the pan, breaking it up with a wooden spoon. Let it cook undisturbed for 2-3 minutes until the underside is deeply browned and you can hear a good sear. Then stir, breaking it into smaller pieces. Continue cooking until all the mince is browned and no pink remains, about 5-6 minutes. The smell at this stage is deeply savoury.

Build the sauce. Stir in the minced garlic, dried oregano, and smoked paprika. Cook for 30 seconds until the garlic becomes fragrant. Pour in the chopped tomatoes and bring the mixture to a gentle simmer. You'll see it bubble and thicken slightly. Season generously with salt and pepper, then stir in the cooked rice. Let it simmer for 2-3 minutes until the rice has absorbed some of the tomato liquid. The mixture will look rich and glossy.

Stuff the peppers. Remove the peppers from the oven and carefully drain any excess water from the dish. Using a spoon, divide the beef and rice filling evenly among the 8 pepper halves, pressing it down gently so it's compact. The filling should be level with the top of the pepper.

Add the cheese and bake. In a small bowl, mix the grated cheddar and mozzarella. Sprinkle the cheese mixture generously over the top of each stuffed pepper, letting some fall into the dish for crispy edges. Return the dish to the oven, uncovered, and bake for 20-25 minutes. The cheese should be melted, bubbling, and turning a deep golden brown at the edges. You'll hear it sizzle.

Rest and serve. Remove the dish from the oven and let the stuffed peppers rest for 5 minutes. This allows the filling to set slightly, making them easier to serve. Garnish with fresh parsley and serve hot. My husband, who's usually picky, asked for seconds the first time I made these!