Preheat your oven to 190°C (375°F). Slice the tops off the peppers and carefully remove seeds and membranes, setting aside the tops for a decorative touch if desired.
In a mixing bowl, combine the cooled rice, cooked protein, shredded cheese, minced garlic, chopped parsley, tomato paste, and a drizzle of olive oil. Season with salt and pepper, then mix everything thoroughly until well combined.
Gently stuff each pepper with the prepared filling, pressing down lightly so it holds together, and cap with the tops if you kept them aside.
Arrange the stuffed peppers upright in a baking dish, standing close but not touching, then drizzle with a little olive oil for a shiny, roasted finish.
Bake the peppers in the preheated oven for 30 to 35 minutes, until the peppers are tender, skins are slightly wrinkled, and the cheese on top is bubbly and golden brown.
Once baked, remove the peppers from the oven and let them rest for 5 minutes — this helps them set and makes serving easier.
Serve the stuffed peppers warm, garnished with extra parsley or a squeeze of lemon if you like, and enjoy the cozy, melty goodness.
