Preheat oven to 350 degrees F (180 degrees C). Line a baking tray with aluminum foil and grease with oil.
Slice Red Bell Pepper (4) in half top to bottom. Remove seeds and membrane carefully using a paring knife. Place the hollowed capsicums on the tray.
On a medium flame in a medium skillet heat up Olive Oil (1 tablespoon). Sauté Yellow Onion (1) for a couple of minutes until slightly translucent. Add Garlic (3 clove) and continue to sauté for a further couple minutes.
Pop the Ground Beef (250 gram) into the pan and add the Ground Cumin (1/2 teaspoon), Ground Coriander (1/2 teaspoon), Ground Cloves (1/2 teaspoon), Smoked Paprika (1/2 teaspoon), Italian Herb Seasoning (1 teaspoon), Salt (1/2 teaspoon), and Ground Black Pepper (1/2 teaspoon), seasoning and stir fry until brown for about 5 minutes or so.
Add the Tomato Paste (1 tablespoon), Balsamic Vinegar (1 tablespoon), and Canned Crushed Tomatoes (200 milliliter), stirring through well. Cook for 5-8 minutes until flavors meld together. Taste to check for seasoning and turn off the stove.
If the skillet is large enough add Brown Rice (1 cup) and toss it through along with the Italian Flat-Leaf Parsley (1/2 cup) and Fresh Cilantro Leaf (1/2 cup), if not add both to a mixing bowl and combine well.
Using a teaspoon spoon the mixture into the halved capsicums. Smooth down with the back of the spoon and place the red bell peppers so they fit appropriately. Sprinkling the Cheddar Cheese (3/4 cup) over the tops.
Drizzle capsicums with olive oil and then place the tray into the middle rack of the preheated oven. Bake for 45 minutes, until the red bell peppers have softened, and the tops have browned nicely.