Start by preheating your oven to 350°F (175°C). A hot oven will bake these beauties evenly and ensure they’re perfectly tender when you’re ready to dig in. I sometimes wonder if the oven feels the excitement as it warms up—maybe it’s just me!

In a large skillet, heat 1 tablespoon of extra virgin olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing them until they become translucent and fragrant—about 3-4 minutes. The aroma will lift your spirits and draw anyone nearby to the kitchen.

Now, add the ground beef to the skillet. Cook it, breaking it up with a spatula, until browned. If you're using a different protein, cook until it reaches the right doneness for what you're using. It's like a dance; each ingredient plays its part until the skillet is sizzling with flavor!

Next, add the jalapeño (if you’re feeling adventurous), ground cumin, dried oregano, and smoked paprika. Stir everything together and let the spices work their magic for about 2-3 minutes. Then mix in your fire-roasted diced tomatoes and tomato paste. Let that simmer to blend the flavors, adding a pinch of salt and freshly ground black pepper to taste.

Finally, fold in the cooked rice and shredded cheese, allowing it to melt slightly into the mixture. The filling should be cohesive, hearty, and ready to stuff into your peppers!

While your filling mingles, it’s time to prepare the bell peppers. Slice the tops off of the peppers and remove the seeds and membranes. If you’re wondering about colors, red and yellow peppers tend to be sweeter, while green peppers add a slight bitterness. Each color enhances not just flavor but presentation as well!

Place the prepared peppers upright in a baking dish. I prefer using a 9x13 inch dish—classic for a reason!

Now, it’s time for the fun part—stuffing! Generously fill each hollowed pepper with your savory filling. Don’t be shy; pack it in there! You want each bite to be bursting with goodness.

Cover the baking dish with aluminum foil to keep the moisture in, and pop it in the preheated oven. Let them bake for 30-35 minutes. After this time, remove the foil and let them bake uncovered for an additional 10-15 minutes. The peppers should be tender, and the filling will be hot and bubbly. A sprinkle of more cheese on top can take these to a whole new level!

Once the peppers are perfectly cooked, take them out of the oven with a flourish! Garnish with fresh chopped parsley and maybe a sprinkle of crushed red pepper flakes for that extra zing.