Add the ground beef, onions and garlic to a pan heated with a little olive oil and cook until lightly browned.

Add paprika, cumin, onion powder, oregano, parsley and basil and stir to coat.

Add in the diced tomatoes, tomato paste, zucchini, worcestershire sauce and rice. Stir to combine.

Add in the stock, bring to boil, cover and simmer for 10 minutes

Turn off heat, but leave with the lid on for an additional 12 minutes.

The steam trapped underneath will continue to cook the rice to perfection.

While this is cooking, slice all the peppers in half. Scoop out all the seeds and flesh parts and discard.

While this is cooking, slice all the peppers in half. Scoop out all the seeds and flesh parts and discard.

Once beef and rice mixture is cooked. Season with salt/pepper and fill the peppers.

Spoon the passata onto the top (this helps keep them moist).

Top with the grated cheese and cover with foil.

Preheat oven to 200C/400F and bake for 45 minutes, remove foil and bake for a further 15 minutes or until cheese is all melted and golden.

Sprinkle with fresh parsley.

Enjoy!