Prepare the Oven and Peppers: Preheat your oven to 180°C (160°C fan). Slice the peppers in half lengthways and remove the seeds and white membranes. Place them cut-side up in a baking dish and bake for 15 minutes. This initial bake is crucial for ensuring they are perfectly tender later.

Sauté the Aromatics: While the peppers are in the oven, heat the olive oil in a large frying pan over a medium heat. Add the chopped onion and cook for 5-7 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.

Brown the Turkey: Add the turkey mince to the pan. Use a wooden spoon to break it up and cook until it's browned all over. Make sure you drain any excess liquid or fat that might render out to keep the filling from becoming greasy. It's important to ensure your turkey is cooked through properly at this stage.

Create the Filling: Stir in the chopped tomatoes, cooked brown rice, dried oregano, smoked paprika, and dried thyme. Season generously with salt and black pepper. Bring the mixture to a simmer and let it cook for 5-7 minutes, allowing the flavours to meld together and the sauce to thicken slightly.

Stuff the Peppers: By now, your peppers should be ready. Carefully remove them from the oven. Spoon the turkey and rice mixture evenly into each pepper half. I find it works best to pack the filling in gently but firmly.

Add the Cheese and Bake: Sprinkle the grated cheddar cheese evenly over the top of each stuffed pepper. Return the baking dish to the oven.

Final Bake: Bake for a further 20-25 minutes, or until the peppers are completely tender and the cheese on top is melted, golden brown, and bubbling.

Rest and Garnish: Let the peppers rest in the dish for about 5 minutes before serving. This helps them hold their shape. Garnish with a sprinkle of fresh, chopped parsley before bringing them to the table.