Fire up your grill for indirect cooking at 350°F. Set up a two-zone fire with coals banked to one side, or light only half your gas burners. Add a couple chunks of cherry or apple wood for mild smoke. While the grill preheats, cut the tops off your peppers about 1/2 inch down and remove all seeds and membranes. Brush the outside of each pepper with olive oil and season with salt and pepper.

Brown the ground beef in a cast iron skillet over direct heat on the grill, breaking it up as it cooks until it reaches an internal temp of 160°F. Add the diced onion and garlic, cooking until softened, about 3-4 minutes. Remove from heat and mix in the cooked rice, drained tomatoes, half the cheese, BBQ seasoning, smoked paprika, salt, and pepper. Let this filling cool slightly so it is easier to handle.

Stuff each pepper generously with the beef and rice mixture, packing it down gently but not too tight. Top each pepper with the remaining cheese. Place the stuffed peppers in an aluminum foil pan to catch any drippings and prevent flare-ups.

Move the pan to the indirect heat side of your grill and close the lid. Cook for 40-45 minutes until the peppers are tender when pierced with a knife and the internal temp of the filling reaches 165°F. The peppers should have a slight char on the edges but still hold their shape. Let them rest for 5 minutes before serving to allow the filling to set up properly.