Brown the mince: Heat the olive oil in a large frying pan over medium-high heat. Add the beef mince and cook, breaking it up with a wooden spoon, until it turns a deep brown colour and you hear a satisfying sizzle. This should take about 5-6 minutes. The mince should look crumbly with no pink remaining.

Sweat the aromatics: Add the diced onion to the pan with the mince. Cook for 3-4 minutes until the onion becomes translucent and smells sweet. The edges should turn golden, and the kitchen will smell wonderfully savoury. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Layer the slow cooker: Spray your slow cooker insert with non-stick spray. Spread the chopped bell peppers evenly across the bottom. The peppers will release moisture as they cook, creating a flavourful base.

Add the rice and tomatoes: Sprinkle the uncooked rice over the peppers. Pour the chopped tomatoes and tomato sauce over the rice. The sauce should look vibrant red and slightly chunky.

Combine the meat mixture: Spoon the browned beef and onion mixture over the top. Pour the beef stock around the edges, then sprinkle the oregano, basil, salt, and black pepper evenly across the surface. Do not stir — the layers will meld during cooking.

Slow cook: Cover the slow cooker with the lid and cook on high for 4 hours or on low for 6-7 hours. After 3 hours on high, lift the lid carefully — the steam should smell intensely of tomatoes and herbs. The rice should be tender and the peppers soft but not mushy.

Add the cheese: Sprinkle the grated cheese evenly over the top of the casserole. Replace the lid and cook for another 10-15 minutes until the cheese is melted and bubbly. The top should look golden and slightly crisped at the edges.

Rest and serve: Turn off the slow cooker and let the casserole sit uncovered for 5 minutes. This allows the steam to escape and the casserole to set slightly. Garnish with fresh parsley and serve directly from the slow cooker.