Preheat oven to 375°F. Slice the tops off the bell peppers, remove seeds and membranes, and set aside.

Heat olive oil in a skillet over medium heat. Add chopped onion and minced garlic; sauté until translucent, about 3 minutes.

Add ground beef to the skillet, cook until browned, breaking it apart with a spoon.

Stir in cooked rice, tomato sauce, cumin, paprika, salt, and pepper. Cook for another 5 minutes.

Stuff each pepper with the meat mixture, place them upright in a baking dish.

Bake in the preheated oven for 45 minutes until peppers are tender.

Serve hot, garnished with fresh herbs if desired.