Prepare the Bell Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Lightly rub the outside of the peppers with olive oil and place them in a baking dish.

Cook the Filling: In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until translucent. Add the ground meat, breaking it apart with a spoon, and cook until browned. Drain any excess fat. Stir in the cooked rice, diced tomatoes (with juice), Italian seasoning, salt, and pepper. Let it simmer for about 5 minutes until the flavors combine.

Stuff the Peppers: Spoon the meat and rice mixture into the bell peppers, packing it tightly. Sprinkle the top with shredded cheese.

Bake: Cover the baking dish with foil and bake in the preheated oven for 35 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is bubbly and golden.

Serve: Garnish with fresh parsley and serve hot.