Preheat your oven to 200°C (390°F). Slice the tops off the peppers and carefully scoop out the seeds and membranes with a spoon, leaving the stems intact for a rustic look.
In a skillet over medium heat, warm a tablespoon of olive oil until it shimmers. Add the chopped onion and cook for about 3-4 minutes until it turns translucent and fragrant, with a slight sizzle.
Add the minced garlic to the skillet and cook for another 30 seconds until fragrant, smelling rich and warm.
Stir in the cooked grains and season with salt, pepper, and smoked paprika if using. Pour in the tomato sauce and cook for 2 minutes, allowing the flavors to meld and the mixture to thicken slightly.
Stuff each pepper generously with the prepared filling, pressing down lightly to pack it in. Place the peppers upright in a baking dish snug enough to hold them steady.
Drizzle a little olive oil over the outside of each stuffed pepper for a glossy finish and to enhance caramelization during baking.
Bake in the preheated oven for about 30-35 minutes. You'll notice the peppers darkening at the edges and the filling bubbling and thickening.
Remove the dish from the oven and evenly sprinkle the shredded cheese over the top of each pepper. Return to the oven and bake for an additional 5 minutes until the cheese is melted, bubbly, and slightly golden.
Take the peppers out of the oven and let them rest for 5 minutes. The cheese will set a little, and the flavors will deepen. Garnish with chopped fresh herbs for a bright finish.
Serve these rustic baked stuffed peppers warm, enjoying their smoky, caramelized edges and savory, cheesy filling. Let each bite reveal a perfect balance of tender peppers and flavorful stuffing.
