Cut the tops of the bell pepper and remove the seeds and membrane. (See note 1)
Preheat the oven to 180°C (350°F) Gas Mark 4
In a large pan heat the olive oil over medium heat.
Add the onion and the bell peppers to the pan and cook for 3-4 minutes until softened. (See note 2)
Add the chopped garlic and cook for 1-2 minutes.
Add the minced meat and cook for 6-8 minutes until the mince browns, be sure to break apart the mince until there are no lumps.
Season with salt, black pepper, paprika and oregano and cook for 1-2 minutes.
Add the canned tomato, make sure to drain the excess sauce and cook for 4-5 minutes.
Stir in the cooked rice, sweetcorn and mozzarella cheese and mix well.
Stuff each bell pepper with the mixture. (See note 3)
Top the peppers with cheese and garnish with fresh chopped parsley. Bake for 20 minutes until cheese is melted and browned.