Core and wash the red peppers.
Chop the onions and put them to fry in a deep pan with oil.
Once they turn transparent, add the mince and 1 cup water. Saute and add the spices, salt, black pepper.
Stir well and pour the washed rice over them. Cook until the water is absorbed.
Grate the cheese and mix it with the cooled stuffing.
Fill the peppers with the mixture and arrange them in a tray with a little oil at the bottom. Pour in water 1/3 of the way up the peppers and put it in a moderate oven at 392°F (200 °C) to bake until ready.