Heat the sunflower oil in a casserole dish over a medium heat until hot. Sweat the onion and garlic for 6-7 minutes, stirring frequently, until softened. Increase the heat and add the beef mince. Brown well all over, stirring occasionally, and breaking up with a wooden spoon. Reduce the heat and stir through the paprika, seasoning, breadcrumbs and parsley. Remove from the heat.
Preheat the oven to 200°C.
Arrange the red peppers on baking trays and spoon the beef filling into them. Sit the reserve tops back in place and bake for 15-20 minutes until the red peppers are shiny on the outside and cooked. Remove and allow to sit for a few minutes before transferring to serving plates.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.