Preheat your oven to 180°C / 350°F. Wash the peppers thoroughly and cut off the tops, then carefully hollow out the seeds and membranes with a spoon, leaving the peppers intact.
Cook the rice ahead of time if not already prepared. Mince the garlic and measure out your spices and herbs. Grate the cheese and set aside.
In a large mixing bowl, combine the cooked rice, ground meat or beans, minced garlic, cumin, tomato sauce, smoked paprika, a squeeze of lemon juice, and a pinch of salt and pepper. Mix everything until well blended and fragrant.
Stuff each hollowed-out pepper with the filling, pressing gently to pack it in and ensure even filling distribution. Place the stuffed peppers upright in a baking dish.
Top each pepper with a generous layer of shredded cheese, then drizzle lightly with oil. Cover the dish loosely with aluminum foil to keep everything moist.
Bake in the preheated oven for 25 to 30 minutes, until the peppers are tender and the filling is hot. You’ll notice the cheese beginning to bubble.
Remove the foil and continue baking for an additional 5 minutes, until the cheese turns a bubbly, golden brown.
Check that the peppers are soft when pierced with a fork, and that the cheese is deeply browned and bubbling. The filling should reach an internal temperature of 75°C / 165°F.
Let the peppers rest for about 5 minutes out of the oven to settle. Garnish with chopped herbs or hot sauce if desired.
Serve your spooky stuffed peppers hot, with a side salad or crusty bread for a complete, playful meal.
