Prepare and roast the peppers

• Cut the tops off the bell peppers and set them aside.
• Remove the seeds and membranes from the peppers.
• Place the peppers in a baking dish, drizzle with oil and drizzle more oil over them.
• Bake at 200 °C for 20 min.

Make the filling

• Dice the reserved pepper tops and the onion, and mince the garlic.
• Drizzle a pan with oil, add the onion, then the garlic, then the diced pepper.
• Add the ground beef and cook through.
• Season with salt, pepper, garlic powder, onion powder, paprika, cumin and oregano.
• Add the crushed tomatoes and stir in the cooked rice and cheese.

Fill the peppers

• Spoon the filling into the roasted peppers.
• Top with cheese.

Bake and broil

• Bake at 220 °C for 25 min uncovered.
• Broil on high for 2-3 min.
• Garnish with chopped parsley and serve.