Preheat the oven to 400°F (200°C). Place whole peppers on a baking sheet and roast for about 20-25 minutes, turning occasionally, until skins are blistered and peppers are slightly softened. Remove from oven and let cool enough to handle.
While the peppers cool, heat olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds, filling the air with a savory aroma. Stir in cumin and paprika, cooking for another 30 seconds to toast the spices.
Add the cooked grains to the skillet, stirring to coat them evenly with the spices and oil. Cook for 2-3 minutes to meld flavors, then remove from heat. Mix in chopped cilantro, salt, and pepper, adjusting seasoning to taste.
Once the peppers are cooled enough to handle, cut off the tops and carefully remove the seeds and membranes, creating a cavity for the stuffing. Be gentle to keep the peppers intact.
Stuff each pepper with the spiced grain mixture, pressing gently to pack the filling inside. Place the stuffed peppers upright on the baking sheet.
Optional: Sprinkle shredded cheese on top of each filled pepper for a golden, melted crust during baking.
Bake the stuffed peppers in the preheated oven for an additional 15-20 minutes, until the tops are golden and slightly crispy. The peppers should be tender but still hold their shape.
Remove from the oven and let cool for a few minutes. The filling will be piping hot, and the peppers will have a vibrant color and slightly blistered skin.
Garnish with extra cilantro or herbs if desired, then serve warm to enjoy the harmonious blend of smoky spices and tender vegetable caps.
