Preheat oven to 400 degrees. Cook rice according to package instructions.

Trim about 1/4-inch from tops of bell peppers and then remove stems, ribs and seeds. Fill a baking dish with 1/2-inch of water.

Place peppers upside down in water, cover with foil and bake 20 minutes.

Heat olive oil in a large skillet over medium-high heat. Add onion and sauté 3-4 minutes. Add beef, season with salt and pepper, and sear until browned, about 3 minutes.

Break up beef and toss with onions; cook for 2 minutes. Add garlic and cook for 1 minute. Remove from heat and drain excess fat.

Stir in tomatoes, half of the tomato sauce, cooked rice, parsley, Italian seasoning; season with salt and pepper.

Reduce oven temperature to 350°F. Turn peppers upright, season inside lightly with salt, and stuff with beef mixture. Pour remaining sauce over peppers.

Cover with foil and bake for 20 minutes.

Remove from oven, top with cheese, and bake uncovered until tender (10-20 minutes). Garnish with parsley and serve warm.