Step 1: Prepare the Bell Peppers

1. Preheat your oven to 375°F (190°C).
2. Cut off the tops of the bell peppers and remove the seeds and membranes inside. If needed, trim the bottoms slightly so they stand upright.
3. Optionally, blanch the peppers in boiling water for 2-3 minutes to soften slightly, then remove and drain. This helps reduce baking time.

Step 2: Cook the Filling

1. In a large skillet over medium heat, add olive oil and sauté the chopped onion until translucent (about 3 minutes). Add minced garlic and cook for another minute.
2. Add ground beef to the skillet, breaking it up with a spatula. Cook until browned and no longer pink.
3. Drain excess fat, then stir in cooked rice, diced tomatoes, tomato sauce, Italian seasoning, salt, and black pepper. Simmer for 5–7 minutes. Taste and adjust seasoning if needed.

Step 3: Stuff the Peppers

1. Spoon the beef and rice mixture evenly into each bell pepper, pressing down gently to pack.
2. Place stuffed peppers upright in a baking dish. If desired, pour a little extra tomato sauce over the tops.

Step 4: Bake

1. Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
2. Remove foil, sprinkle shredded cheese on top of each pepper, and bake uncovered for an additional 10–15 minutes, or until cheese is melted and bubbly.

Step 5: Garnish and Serve

1. Let the stuffed peppers cool for a few minutes before serving.
2. Sprinkle fresh parsley on top and serve with a side salad or crusty bread.