Preheat your oven to 180 °C (350 °F). Lightly grease a baking dish that can hold the three peppers upright.

Prepare the bell peppers: Cut the tops off the bell peppers and carefully scoop out the seeds and membranes. You can dice the pepper tops to add to the filling if you wish.

Prepare the filling: In a large pan or skillet, heat a tablespoon of vegetable oil over medium-high heat. Add the finely chopped onion and sauté for 3-5 minutes until softened. Add the minced meat and cook, breaking it up with a spoon, until it is browned. Drain any excess fat.

Add the diced potato to the skillet and cook for 5-7 minutes. Then add the diced tomato and the peas. Season the mixture with salt, black pepper, smoked paprika, and Herbs de Provence. Stir to combine.

Bring the mixture to a boil, then reduce to a simmer. Let it cook for 2-3 minutes to allow the flavors to meld and the vegetables to soften slightly.

Turn off the heat. In a separate bowl, lightly beat the two eggs and stir them into the meat and vegetable filling. This will act as a binder.

Stuff the peppers: Carefully spoon the filling mixture into each of the hollowed-out bell peppers, packing it firmly but not too tightly. Place the stuffed peppers upright in the greased baking dish.

Bake for the first round: Place the baking dish in the preheated oven and bake for 30 minutes. This will cook the peppers and the filling through.

Prepare the sauce and topping: While the peppers are baking, in a small bowl, mix together the 70 g of sour cream, the two cloves of minced garlic, and the chopped fresh dill.

Finish baking: After 30 minutes, remove the peppers from the oven. Top each one with the shredded cheese and then spoon the sour cream mixture over the cheese. Return the dish to the oven and bake for another 10 minutes, or until the cheese is melted and bubbly and the sauce is warmed through.

Let the peppers rest for a few minutes before serving.