In a saucepan bring water to the boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes, or until tender and fluffy; set aside.
Heat 1 tablespoon of oil in a large frying pan over medium high heat. Cook and stir carrots and celery until tender. Add mince and pancetta, and cook until browned and crumbled; drain off any excess liquid, and return to heat. Add pasta sauce, wine and red chilli flakes, and simmer for 10 minutes. Stir in cream, half of the Parmesan cheese and cooked rice. Simmer 5 minutes more, or until most liquid has absorbed.
Place peppers in a shallow baking dish, and fill with beef mixture. Drizzle with remaining olive oil and top with remaining Parmesan cheese.
Bake, uncovered, for 30 minutes in the preheated oven. Serve hot.