In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes or until tender and fluffy; set aside.
Heat oil in a large frypan over medium high heat. Cook and stir carrots and celery until tender. Add beef mince and pancetta then cook until browned and crumbled. Drain off any excess liquid and return to heat.
Add pasta sauce, wine and chilli flakes then simmer for 10 minutes.
Stir in cream, half of the Parmesan cheese and rice. Simmer 5 minutes more or until most liquid has absorbed.
Place chillies 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.