Preheat the oven to 180 C / 350 F and grease a large casserole with oil or cooking spray.
Prepare the pepper: Cut the pepper tops and remove all the ribs and seeds inside, then put them cut side up in the casserole.
Pre cook the pepper: Cover the dish with foil and bake for 20-25 minutes.
Cook the ground beef: Heat the oil in a large pan over medium heat; add the ground beef, Italian seasoning, salt and pepper.
Cook for 5-6 minutes, breaking up the meat with a wooden spoon or spatula.
Now, add the onion and cook for 3-4 minutes or until softened, then add the garlic and cook for 30 seconds more.
Add in the rice: Stir in the rice and tomato sauce, and ½ cup cheese.
Stuff the pepper: Fill the peppers with the beef and rice mixture, then put them in the casserole (DON'T overfill them).
Top with cheese: Sprinkle the remaining cheese over the top of the peppers. Cover with a foil sheet and bake for 20-25 minutes, then Uncover and bake for another 10 minutes or until cheese is melted and browned and peppers are tender.
Sprinkle with parsley, then serve.
Notes
DON’T overfill the peppers with the filling mixture; leave a little space at the top to allow everything to cook evenly.