Preheat the oven to 200°C (180°C fan). While it heats, slice the tops off each bell pepper and remove all seeds and white membranes. You should hear a clean snap when you cut through the pepper — if it’s soft, your peppers are a little past their prime. Place the hollowed peppers upright in a baking dish that holds them snugly.

Pre-bake the peppers for 8 minutes. This step is non-negotiable. After 8 minutes, the peppers will look slightly wrinkled and feel warm to the touch but still hold their shape. This prevents them from turning into sad, floppy boats later.

Cook the chicken filling. Heat the olive oil in a large frying pan over medium-high heat. Add the diced onion and cook for 3–4 minutes until it becomes translucent and smells sweet. Add the minced garlic and cook for 30 seconds until fragrant. Add the minced chicken, breaking it apart with a wooden spoon. Cook for 6–7 minutes until the chicken is no longer pink and you can see golden-brown bits forming on the pan — that’s flavour.

Build the flavour. Reduce the heat to low. Stir in the cooked rice, buffalo hot sauce, cream cheese, smoked paprika, salt, and black pepper. Stir continuously for 2 minutes until the cream cheese has fully melted and the mixture looks glossy and thick. The smell at this point should be tangy and warm — not overwhelmingly spicy.

Stuff the peppers. Remove the pre-baked peppers from the oven. Spoon the chicken mixture evenly into each pepper, pressing down gently with the back of the spoon so there are no air pockets. The filling should mound slightly above the rim of each pepper. Sprinkle the grated cheese over the top, covering the filling completely.

Bake until bubbly. Return the dish to the oven and bake for 18–20 minutes. The cheese should be melted and golden in spots, and you’ll see the filling bubbling gently around the edges. If you want a deeper colour, switch to the grill for the final 2 minutes — watch closely so it doesn’t burn.

Rest before serving. Let the peppers sit in the dish for 5 minutes. This allows the filling to set slightly so it doesn’t spill out when you cut into them. The peppers will soften a little more during this rest, but they’ll still hold their structure.

Garnish and serve. Sprinkle with sliced spring onions and fresh parsley or coriander. Serve hot, with a side of salad or crusty bread if you like.