Preheat your oven to 375°F (190°C).

Slice the tops off the bell peppers and remove the seeds. Rinse and drain them.

Heat olive oil in a skillet, then add onion and garlic. Sauté until onion is translucent.

Add ground beef to the skillet and brown it thoroughly.

Stir in cooked rice, tomato sauce, diced tomatoes, Italian seasoning, salt, and black pepper. Simmer for 5 minutes.

Stuff each pepper with the beef and rice mixture.

Place stuffed peppers upright in a baking dish.

Pour water into the bottom of the dish, about 1/4 inch.

Cover with foil and bake for 35 minutes.

Remove foil, sprinkle cheese on top, and bake uncovered for another 10-15 minutes.

Let cool, garnish with parsley, and serve.