Preheat the oven to 400 degrees F. Heat a large skillet pan to medium heat. Add the olive oil. Once the oil is hot add in the onion and cook until soft, about 5 minutes. Add in the minced garlic and stir and cook for 1 minute.

Stir in the tomato paste and cook until fragrant, about 1-2 minutes. Add the ground beef to the pan and cook while breaking up the meat with a wooden spoon, until no longer pink, about 5-6 minutes. Use a slotted spoon to remove the meat mixture from the pan and drain the fat from the meat.

Transfer the beef mixture back to the pan you cooked it in, add in the cooked rice and diced tomatoes. Season everything with parsley, oregano, salt, and pepper. Stir and let it all simmer for 4-5 minutes, until the liquid is slightly reduced.

Spray a 9”x13” baking dish with cooking spray and place peppers cut side-up into the bottom of the baking dish. Add a drizzle of olive oil over each bell pepper and evenly divide the beef mixture between the peppers, filling them almost to the top. Sprinkle some cheese on top of each of the stuffed peppers, cover the dish with foil and bake for 30-35 minutes until the peppers are nice and tender. Remove the foil and bake for another 10 minutes to melt the cheese until it is slightly golden and nice and melty.

Remove and top with fresh chopped parsley.