Classic bell peppers stuffed with a savory mixture of ground beef, rice, tomatoes, and seasonings, baked until tender and topped with melted cheese.

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Preheat oven to 375°F (190°C).
Cut the tops off bell peppers, remove seeds and membranes, and set aside the tops.
Heat olive oil in a skillet over medium heat. Sauté onion and garlic until softened, about 3–4 minutes.
Add ground beef and cook until browned. Drain excess fat.
Stir in cooked rice, diced tomatoes, tomato sauce, Italian seasoning, salt, and pepper. Cook for 2–3 minutes until combined.
Remove from heat and stir in parsley, if using.
Fill each bell pepper with the beef-rice mixture, pressing gently to pack.
Place stuffed peppers upright in a baking dish. Cover with foil.
Bake for 30 minutes. Remove foil, top peppers with shredded cheese, and bake uncovered for an additional 10 minutes until cheese is melted and peppers are tender.
Let rest for 5 minutes before serving.

Use ground turkey or chicken for a lighter protein.
To make ahead: assemble peppers, cover, and refrigerate up to 24 hours before baking.
Rice can be substituted with quinoa or cauliflower rice for a low-carb or gluten-free version.
Add a pinch of red pepper flakes for heat.