Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Slice the tops off each bell pepper, then carefully remove the seeds and membranes to create hollow shells. Arrange them cut-side up on the prepared baking sheet.
In a bowl, combine cooked rice, chopped onion, minced garlic, chili powder, cumin, smoked paprika, and a pinch of salt. Mix well until evenly blended.
4 large bell peppers
Fill each pepper with the rice mixture, pressing gently to pack it in.
Sprinkle the shredded cheese evenly over the stuffed peppers, then top with panko breadcrumbs for added crunch.
4 large bell peppers
Brush the outside of each pepper lightly with olive oil to promote browning and char the edges slightly for smoky flavor.
4 large bell peppers
Bake the peppers in the oven for about 20–25 minutes, until the cheese is melted, bubbling, and peppers are slightly charred around the edges.
Remove from the oven, optionally drizzle with hot sauce for an extra spicy kick, and allow to cool slightly before serving.
4 large bell peppers
Serve the fiery, smoky stuffed peppers hot, garnished with extra cheese or herbs if desired.
