Preheat and prep the peppers: Set your oven to 190°C (170°C fan). Cut each pepper in half lengthwise through the stem, then scoop out the seeds and white membranes. Arrange the halves cut-side up in a baking dish that holds them snugly. Drizzle with a little olive oil and rub it over the insides — this stops them from drying out and adds a slight sheen.

Cook the aromatics: Heat the 2 tablespoons of olive oil in a large frying pan over medium heat. Add the diced onion and cook for about 4 minutes, stirring often, until it turns translucent and soft. You’ll know it’s ready when the pieces look glassy and smell sweet rather than sharp.

Brown the beef: Add the beef mince to the pan, breaking it up with a wooden spoon. Let it cook undisturbed for 2 minutes to develop a deep brown crust, then stir and continue cooking for another 4 minutes. The colour should change from pink to a rich, even brown, and you’ll hear a satisfying sizzle as the moisture evaporates.

Add the mushrooms: Tip in the finely chopped mushrooms and stir everything together. Cook for 5 to 6 minutes, until the mushrooms release their liquid and it mostly evaporates. At this stage, the filling should look darker and feel noticeably drier in the pan, with a concentrated, woodsy aroma.

Build the sauce: Stir in the minced garlic, tomato purée, oregano, smoked paprika, salt, and pepper. Cook for 1 minute until the purée darkens slightly and smells intensely tomatoey. Pour in the chopped tomatoes, scraping up any browned bits from the bottom of the pan. Simmer for 5 minutes, stirring occasionally, until the sauce thickens to a spoonable consistency — it should coat the back of a spoon without being watery.

Combine with rice: Remove the pan from the heat and fold in the cooked rice. Mix until every grain is evenly distributed. The filling should look glossy and feel cohesive, not loose or soupy. Taste it and adjust seasoning if needed — the flavours should be bold, as they’ll mellow slightly during baking.

Fill and bake: Spoon the filling generously into each pepper half, mounding it slightly. If using cheese, sprinkle it over the tops. Bake uncovered for 25 to 30 minutes. You’re looking for the peppers to be tender but still holding their shape — a fork should pierce the side with gentle resistance. The cheese should be melted and golden in patches, and the filling should be bubbling at the edges.

Rest and serve: Let the peppers sit in the dish for 5 minutes before serving. This allows the juices to settle and the filling to set slightly, so it doesn’t fall apart when you lift a half onto a plate.