1-Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius).

2-Bring a pot of water to a boil, making sure it’s enough to cover the bell peppers.

3-Wash the bell peppers, cut off the tops, and remove the seeds and membranes. If needed, slice a small portion off the bottom to help the peppers stand upright. Chop the tops (excluding the stems) to use later in cooking.

4-Blanch the peppers in the boiling water for 5 minutes to soften them slightly, or roast them for 20 minutes.

5-Place the softened peppers in a lightly oiled baking dish.

6-Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the chopped onion, chopped pepper tops, and jalapeno; cook for about 5 minutes until softened.

7-Add 5 cloves of chopped garlic and cook for 1 minute until fragrant.

8-Add 1 pound of ground beef and cook for 5 to 6 minutes, breaking it apart until fully cooked.

9-Stir in 14.5 ounces of canned fire roasted tomatoes, 1 tablespoon paprika, 1 teaspoon dried oregano, 1 teaspoon dried basil, salt and pepper to taste, and 1 cup of cooked rice. Remove from heat.

10-Stir half of 1 cup shredded cheese into the meat mixture.

11-Stuff each pepper generously with the filling and top with the remaining shredded cheese.

12-Roast the stuffed peppers in the oven for 15 to 20 minutes, until the peppers are tender and the cheese is bubbly.

13-Let the peppers cool slightly, then garnish with fresh chopped parsley and red pepper flakes before serving.