Start by cooking your basmati rice according to the package directions – usually about 18 minutes. While that's happening, preheat your oven to 375°F. I like to get the rice done early so it cools down a little before mixing. This stuffed bell peppers recipe starts with the rice foundation, so don't skip this step.

Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add your diced onion and cook for about 3 minutes until it gets soft and smells amazing. Then add the ground beef and cook until it's completely brown, breaking it apart as it cooks – this usually takes 5-7 minutes. Drain any extra fat if you want a lighter version.

Once the beef is cooked, add the chopped carrots and frozen peas to the skillet. Stir in 1 tsp cumin, 1 tsp paprika, 0.5 tsp turmeric, and 1 tsp salt. Cook everything together for 2-3 minutes so the spices get all fragrant. I always taste it at this point and add more salt if needed – trust your taste buds here.

Pour in the 0.5 cup water and let it simmer for about 5 minutes until most of the liquid soaks in. The veggies should be tender but not mushy. Fold in your cooked rice and mix everything really well. You'll have this beautiful, seasoned filling that smells incredible.

Cut your 6 large bell peppers in half lengthwise and remove the seeds and white parts inside. Line a baking dish with a little olive oil to prevent sticking. Place all 12 pepper halves cut-side up in the dish. Don't panic if they seem crowded – they'll shrink a bit while cooking.

Spoon the rice and beef mixture generously into each pepper half, filling them pretty full. Top each stuffed pepper with about 1 tbsp mozzarella cheese – don't be shy with it. I always pile the cheese higher on a few because, honestly, who doesn't want extra cheese? Pour about 0.5 cup water into the bottom of the baking dish (not on the peppers).

Bake at 375°F for 25-30 minutes until the peppers are tender and the cheese is melted and bubbly. They're done when you can easily pierce a pepper with a fork. Let them cool for 5 minutes before serving – this helps them stay intact when you move them to plates. These stuffed bell peppers are best served warm right out of the oven.