Preheat your oven to 375°F (190°C). Cut the tops off the peppers and carefully remove the seeds and membranes, creating a hollow cavity in each pepper.
In a mixing bowl, combine the cooked rice, crumbled feta, and minced garlic. Drizzle in the olive oil, then sprinkle the smoked paprika, adding a pinch of salt and pepper. Mix everything until well combined, creating a vibrant, fragrant filling.
Fill each prepared pepper with the rice mixture, pressing gently to pack the filling without overflowing.
Place the stuffed peppers upright in a baking dish. Drizzle the balsamic vinegar evenly over the top of each pepper for a tangy glaze.
Bake in the preheated oven for about 30-35 minutes, or until the peppers are tender and the filling is heated through. You’ll notice the edges slightly caramelizing, adding a touch of sweetness and depth.
Remove the peppers from the oven and let them rest for a few minutes. The aroma should be warm and inviting, with the tender peppers glistening and the filling golden at the edges.
