Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
Heat olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant and translucent, about 3-4 minutes.
Add the ground meat to the skillet, breaking it apart with a spoon, cooking until browned and cooked through, about 5-7 minutes. Season with cumin, paprika, salt, and pepper, stirring to evenly coat the meat with spices.
In a mixing bowl, combine the cooked rice or bulgur, the cooked meat mixture, chopped herbs, and crushed tomatoes. Mix well to incorporate all ingredients evenly.
Stuff each prepared pepper with the filling, pressing gently to pack it in. Place the stuffed peppers upright in a baking dish.
If desired, sprinkle shredded cheese over the tops of the stuffed peppers. Cover the dish with foil.
Bake in the preheated oven for about 35-40 minutes, until the peppers are tender and slightly blistered, and the filling is heated through.
Remove from oven and let cool for a few minutes. Garnish with additional fresh herbs if desired.
Serve the stuffed peppers warm, enjoying the vibrant colors and savory aromas that fill the kitchen.
