Preheat your oven to 375°F. While it warms, drizzle 1 tablespoon of olive oil on a baking dish and rub it around—this keeps peppers from sticking and adds flavor right from the start.

In a large skillet over medium heat, add the remaining olive oil and chopped onion. Sauté until translucent, about 3–4 minutes. Stir in minced garlic, smoked paprika and oregano. Cook for another 30 seconds until fragrant.

Add ground beef to the skillet. Cook until no pink remains, about 5–7 minutes. Drain excess fat if needed.

Stir in cooked rice, tomato sauce, chili powder, salt and pepper. Adjust consistency with water or broth if needed.

Stand each bell pepper upright in the prepared baking dish. Spoon the meat-and-rice mixture into each pepper until heaping—pack gently but don’t overfill.

Cover the dish loosely with foil and bake for 25 minutes. Remove foil, sprinkle cheese over each pepper, and bake uncovered for 5–7 more minutes until cheese is bubbly.

Allow peppers to rest for 5 minutes outside the oven. Garnish with parsley or cilantro, and serve with Greek yogurt or sour cream.