Preheat the oven to 360°F.

Cook the rice according to the directions on the package. Set aside.

Heat the olive oil in a large skillet over low heat, add the chopped onion, and cook for 5 minutes; do not brown the onion. Add the garlic and cook for another minute. Add ground beef and season with sweet paprika, salt, black pepper, and dried thyme. Cook for 5 more minutes, stirring constantly. Once cooked, stir again, add the rice, chopped tomato, and fresh herbs.

Cut off the tops of the peppers. Place together in an ovenproof dish and fill them evenly with the meat and rice mixture. Bake in the middle of the preheated oven for 25 minutes, until the peppers are tender but not falling apart.

Serve immediately with a light sprinkling of sunflower seeds.

Tip: If you’d like, you can also add some feta cheese or one more red bell pepper (chopped) to the rice and meat mixture before stuffing the peppers. Optionally, you can also serve this meal with an additional portion of roasted tomatoes.