Preheat your oven to 190°C (375°F). Slice the tops off the peppers and carefully scoop out the seeds and membranes with a paring knife, creating a hollow cavity.
In a skillet over medium heat, cook the ground meat until browned and crumbly, about 5-7 minutes, breaking it apart with a spoon as it cooks. Let the meat rest for a minute before mixing.
In a large mixing bowl, combine the cooked rice, shredded cheese, chopped herbs, tomato paste, and a drizzle of olive oil. Season with salt and pepper, then stir everything together until well mixed.
Add the cooked ground meat to the rice mixture and fold gently to incorporate all ingredients evenly. Adjust seasoning if needed.
Use a spoon to generously stuff each hollowed-out pepper with the filling, pressing slightly to pack it in. Place the peppers upright in a baking dish.
Drizzle a little olive oil over the tops of the peppers to help blister the skin and promote browning. Bake in the oven for 30-35 minutes, until the peppers are blistered and tender, and the filling is hot and bubbly.
Once cooked, remove the dish from the oven and let the peppers rest for 5 minutes. The filling will set slightly, making them easier to serve.
Garnish with extra herbs or a drizzle of olive oil if desired, then serve warm, enjoying the tender peppers with the flavorful, cheesy filling.
