Preheat your oven to 375°F (190°C). This ensures even cooking of the stuffed peppers.

Wash the bell peppers under cold water. Cut the tops off and remove the seeds and membranes. This will create a hollow space for the stuffing.

Place the prepared peppers upright in a baking dish. This will help them hold their shape during baking.

In a large skillet over medium heat, add the ground beef and cook until browned, about 5-7 minutes. Stir occasionally to break up the meat. This step is crucial for flavor.

Add the diced onion and minced garlic to the skillet. Cook for an additional 3-4 minutes until the onion is translucent. This enhances the flavor of the beef.

Stir in the cooked rice, drained diced tomatoes, oregano, cumin, salt, and pepper. Mix well and cook for another 2-3 minutes until heated through.

Remove the skillet from heat and stir in 1 cup of shredded cheese until melted and combined. This adds creaminess to the filling.

Spoon the beef and rice mixture into each bell pepper, packing it down gently to fill them completely.

Sprinkle the remaining cheese on top of each stuffed pepper for a cheesy crust.

Cover the baking dish with aluminum foil to prevent the tops from burning and bake in the preheated oven for 25 minutes.

After 25 minutes, remove the foil and bake for an additional 15 minutes, or until the peppers are tender and the cheese is bubbly and golden.

Remove the stuffed peppers from the oven and let them cool for a few minutes.

Garnish with chopped parsley before serving for a fresh touch.

Serve warm and enjoy your delicious stuffed peppers!