Preheat your oven to 200°C (400°F). Slice the tops off the bell peppers and carefully remove the seeds and membranes, creating a cavity for the filling. Place the peppers cut-side up in a baking dish.
In a skillet over medium heat, add olive oil and once shimmering, toss in the minced garlic. Cook for about 30 seconds until fragrant, releasing a warm, pungent aroma.
Add the cooked rice and drained tomatoes to the skillet. Stir everything together and cook for another 3-4 minutes until the mixture is heated through and slightly saucy.
Meanwhile, place the prepared peppers in the oven and roast for about 10-12 minutes until they soften slightly and develop a fragrant aroma. Keep an eye on them to prevent charring.
Remove the peppers from the oven and carefully stuff each with an equal portion of the rice mixture, pressing gently to pack the filling inside.
Sprinkle the shredded cheese generously over the stuffed peppers, making sure the tops are nicely covered for melting and bubbling during baking.
Return the filled peppers to the oven and bake uncovered for another 20-25 minutes until the cheese is bubbly and golden, and the peppers are tender when pierced with a fork.
Once out of the oven, let the peppers rest for 5 minutes. Garnish with chopped parsley or basil for a fresh, vibrant touch, and drizzle with a little olive oil if desired.
Serve the stuffed peppers hot, enjoying the tender peppers combined with the cheesy, flavorful filling. They make a cozy, satisfying meal perfect for busy nights.
