Follow these simple steps to bring this comforting dish to your table:

1. Start by preparing the bell peppers. Slice the tops off and remove the seeds and membranes. Set them aside.
2. In a large bowl, combine the ground beef, cooked rice, diced tomatoes, onion, garlic, cumin, paprika, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
3. Stuff each bell pepper with the beef and rice mixture, pressing down gently to ensure each pepper is filled to the top.
4. Place the stuffed peppers upright in your slow cooker, ensuring they fit snugly to prevent them from tipping over during cooking.
5. Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the peppers are tender and the filling is cooked through.
6. About 30 minutes before the end of the cooking time, sprinkle the cheese on top of each pepper. Cover and let the cheese melt into gooey perfection.
7. Once done, carefully remove the peppers from the slow cooker and garnish with fresh cilantro, if using, before serving.

As my grandmother taught me, trust your senses. The aromatic blend of spices and the sight of melted cheese will let you know when these peppers are ready to enjoy.