Start by cooking rice according to package instructions.
Preheat oven to 350, trim about 1/4-inch from tops of bell peppers and then remove stems, ribs and seeds. Fill a baking dish with about 1/2-inch of water.
Place peppers upside down in water, cover with foil and bake 15 minutes.
Meanwhile heat olive oil in a large non-stick skillet over-medium high heat. Add onion and saute 3 – 4 minutes. Move onions to one far side of the skillet. Add beef , season with salt and pepper then let sear until browned on bottom, about 3 minutes.
Break up beef and toss with onions and continue to cook 2 minutes, add garlic and cook until beef is cooked through, about 1 minute longer. Remove from heat, drain off excess fat.
Stir in tomatoes, tomato sauce , cooked rice, parsley, Italian seasoning and season with salt and pepper to taste.
Turn peppers upright, sprinkle inside peppers lightly with salt and fill with beef filling. sprinkle with cheese . Cover with foil and continue to bake 15 minutes.
Sprinkle with parsley and serve warm.
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