In a skillet, toss in a couple tbsp of olive oil and bring to heat. Toss in your garlic and onions on medium high until the it all begins to brown.
Add your ground beef and pepper trimmings and keep going on high. You'll want to let the meat brown, so letting it site for a second and not constantly stirring (with a wooden spatula) will help it brown. Don't let the bottom burn, however.
Once the meat has browned, add in your finely copped tomatoes, tomato paste, and the cup of rice. Add about 1/2 cup of beef stock and bring to a simmer, stirring occasionally to ensure the moisture is mixed.
Add in any spices you'd like at this time. I typically use a shake of chili powder, some paprika, and occasionally a bit of cumin. Oregano will also work, but likely not in this recipe. Completely mix your spices into the mixture.
Once everything is mixed in, you'll likely need a 1/2 cup of beef stock to moisten things up. Add that, and continue to reduce.
Add in 2-3 tablespoons of red curry paste. Completely mix into the mixture.
As your mixture continues to cook, add 1/2 to 1 full cup of beef stock, and stir into the mixture. You'll want to continue this method until you'll notice the rice is cooked. This will also allow all of your ingredients to really reduce down, yet at the same time getting infused with that delicious stock.
Once your rice is cooked, you'll want to begin stuffing your peppers. Pack the filling in, not too tight, but certainly firmly. Skewer to help the peppers sit upright, and place in a baking tray.
Once all peppers have been added, sprinkly on a liberal amount of cheese to your liking, and cook at 400 in your over for approximately 25 minutes.
Let cool slightly, and serve.
