Begin by placing your chuck roast in a slow cooker with a rich broth, seasoning it generously with salt and pepper. Cook on low for 8 hours or until the meat is fork-tender and shreds easily.

Once the chuck roast is ready, heat a tablespoon of olive oil in a skillet over medium heat. Add minced garlic and any additional vegetables you like, such as diced onions or chopped tomatoes. Sauté for about 5–7 minutes.

In a large bowl, combine the shredded chuck roast, cooked rice, and sautéed vegetables. Mix in the smoked paprika, cumin, and any desired spices thoroughly.

Preheat your oven to 350°F (175°C). Cut the tops off of the bell peppers and remove the seeds. Parboil them for 5 minutes for tenderness.

Fill each bell pepper with the beef and rice mixture, pressing it down gently. Place each pepper upright in a baking dish.

Cover the baking dish with foil and bake for 20–25 minutes.

In the last few minutes, sprinkle shredded cheese on top, baking until melted and bubbly. Let cool for 5 minutes before serving.