Preheat oven to 475°F
Cut tops off bell peppers. Set tops aside. Using a paring knife, carefully remove the membranes and seeds from the bell peppers.
Arrange peppers in an 8-inch square baking dish. Place tops on empty peppers. Cover baking dish tightly with aluminum foil; bake 15 minutes. Remove from oven; cool.
While the peppers are cooking, heat a large nonstick skillet and cook ground beef, onion and garlic over medium heat. Break beef into 1/2 inch crumbles. Cook approximately 4 minutes.
Stir in tomatoes, cooked rice, tomato paste, dried parsley, salt and black peppers. Cook 5 minutes until heated through, stirring constantly.
Remove pepper tops, and stuff peppers with beef mixture. Stand peppers upright in an ungreased 8-inch square baking dish.
Bake for 17-22 minutes at 475°F until instant read thermometer registers 160°F and bell peppers are tender.
If desired, sprinkle with cheese and bake until cheese is fully melted.
