Steps
1. Preheat the oven to 180°C (350°F).
2. Cut the top off the bell pepper and remove the seeds and membranes.
3. In a pan, heat olive oil over medium heat, then sauté the onion and garlic until translucent.
4. Add the ground meat, cooking until browned, then stir in the rice, tomato paste, paprika, cumin, salt, and pepper.
5. Pour in the water and let it simmer for about 10 minutes until the rice is partially cooked.
6. Stuff the bell pepper with the meat and rice mixture, packing it well.
7. Place the stuffed pepper upright in a baking dish and add a little water to the bottom of the dish.
8. Cover the dish with foil and bake for 30-35 minutes.
9. Remove the foil and bake for an additional 10 minutes until the pepper is tender and slightly charred.
10. Garnish with fresh parsley before serving.