Heat a large fry pan with a medium heat and add in 3 tbsp (45 ml) extra virgin olive oil

Meanwhile, cut 12 slices from the baguette, each one being 1 inch (2.50 cm) thick, cut a slit on the cloves of garlic, making sure to leave the skins intact

Add the cloves of garlic into the pan with the hot olive oil, mix continuously, after 3 to 4 minutes and they´re lightly sauteed, remove from the pan, then add in the slices of baguette, all in a single layer, cook for 2 minutes per side or until golden fried all around, then remove from the pan and set aside

Cut the bell peppers in half through the stem, then remove any of the seeds and white piths, add the bell peppers cut side up into a baking tray lined with foil paper

Once the garlic and fried bread are cool enough to handle, add into a food processor (skins removed on the garlic), along with 1 tbsp (15 ml) extra virgin olive oil, the parsley and season generously with sea salt and just a dash of black pepper, run the food processor for 2 to 3 minutes or until you end up with a crumbly texture

Stuff the bread mixture into each bell pepper and then top off with the shredded cheese

Add into a preheated oven, bake + broil option (bottom + top heat), 210 C - 410 F, bake for 15 to 20 minutes or until the cheese is melted and lightly browned

Top off each stuffed pepper with a kiss of hot smoked Spanish paprika and some chopped parsley, serve at once, enjoy!