Preheat and Prep Peppers: Preheat your oven to 200°C (180°C fan). Slice the peppers in half lengthways, from stem to base. Remove the seeds and white membranes. Place the pepper halves cut-side up in a large baking dish and bake for 10-15 minutes to soften slightly. This head start is crucial for a tender result.

Sauté the Aromatics: While the peppers are pre-baking, heat the olive oil in a large frying pan or skillet over a medium heat. Add the chopped onion and cook for 5-7 minutes, until soft and translucent. Add the minced garlic and cook for another minute until fragrant.

Brown the Beef: Add the Halal ground beef to the pan. Break it up with a wooden spoon and cook until it's browned all over. Make sure to drain off any excess fat. This browning step is where so much flavour is developed, as explained well by cooking experts at BBC Good Food.

Build the Filling Flavour: Stir in the smoked paprika, ground cumin, and dried oregano, and cook for a minute until the spices are aromatic. Pour in the chopped tomatoes and stir in the tomato purée. Season generously with salt and pepper.

Simmer and Combine: Bring the mixture to a gentle simmer and let it cook for about 10 minutes, allowing the sauce to reduce and the flavours to meld together. What works best for me is to let it get quite thick, so it doesn't make the peppers soggy.

Finish the Filling: Remove the pan from the heat and stir in the cooked rice and most of the chopped fresh parsley (save a little for garnish). Mix everything together until well combined.

Stuff and Bake: Carefully remove the pre-baked peppers from the oven. Spoon the beef and rice mixture evenly into each pepper half, packing it in gently. I find that adding a splash of water (about 100ml) to the bottom of the baking dish helps the peppers to steam and become extra tender.

Add Cheese and Final Bake: Top each stuffed pepper generously with the grated Halal cheddar cheese. Return the dish to the oven and bake for a further 20-25 minutes, or until the filling is piping hot and the cheese is melted, golden brown, and bubbling.

Rest and Garnish: Let the peppers rest for a few minutes before serving. This helps the filling to set slightly. Garnish with the remaining fresh parsley and serve immediately.