Cut the top off the peppers.
Hollow out the inside, remove the white septum, wash. Chop the onion and garlic.
Mix the minced meat with it and with breadcrumbs and egg, season with salt, pepper, paprika powder and nutmeg. Fill the peppers with it, a little more than dome end. Pour the vegetable broth into a baking dish. Put the stuffed peppers in it. Bake in the oven at 180 degrees for about 45 minutes, cover with the vegetable broth in between.
10 minutes before the end sprinkle some cheese on top. In the meantime, put the rice in a saucepan with the water and a little salt, bring to the boil and simmer over low heat for about 25 minutes until all the liquid is absorbed.
Arrange with the peppers and pour some of the vegetable broth over them.
If you like, put the lids on top 10 minutes before the end. Or cut the best of the lids into small cubes and add them to the vegetable broth 10 minutes before the end.