In a deep pan, sauté the onion in vegetable oil over heat until it becomes soft and translucent.

Add the garlic and sauté with the onion until fragrant and lightly browned. Add the minced meat and stir well. Then, add the tomatoes and cook the ingredients for about 5 minutes.

Add the rice and stir it with the meat mixture until well combined.

Add the herbs and spices, then pour in the beef broth until it covers the ingredients. Stir well.

Let the pot simmer over low heat until the rice is fully cooked.

Cut the tops off the bell peppers and remove the seeds inside. Stuff them with the rice filling.

Place the stuffed bell peppers in a baking dish and pour in enough beef broth to cover about three-quarters of them.

Preheat the oven to 180°C (350°F).

Place the dish in the oven for about 15-20 minutes until the peppers are cooked and slightly browned. Serve the stuffed peppers hot.