1. **Preheat:** Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.

2. **Prep the Peppers:** Slice the tops off the bell peppers and remove the seeds and white membranes from the inside. (You can chop the edible parts of the tops and add them to the filling if you like).

3. **Par-Cook Peppers (Crucial for Weeknights):** To ensure the peppers are tender, place them in a large pot of boiling water for 5 minutes. Alternatively, place them in a microwave-safe dish with a little water and microwave for 3-5 minutes. Drain and set them upright in the baking dish.

4. **Make the Filling:** In a large skillet over medium-high heat, add the olive oil, onion, and ground beef. Cook until the beef is browned and the onions are soft. Drain any excess fat.

5. Stir in the garlic and cook for 1 minute.

6. Reduce heat to low. Stir in the **cooked** rice, Italian seasoning, salt, pepper, and ½ cup of the tomato sauce. Mix until combined.

7. **Stuff:** Spoon the beef and rice mixture generously into each bell pepper.

8. **Top:** Pour the remaining tomato sauce over the tops of the peppers and around the bottom of the dish (this keeps them moist).

9. **Bake:** Cover the dish with foil and bake for 20 minutes.

10. Remove the foil, sprinkle the shredded cheese evenly over the tops of the peppers, and bake uncovered for another 10–15 minutes, until the cheese is melted and bubbly.

11. **Serve:** Garnish with fresh parsley and serve hot.