Preheat your oven to 375°F (190°C). This ensures the peppers cook evenly and the cheese melts perfectly.

Wash the bell peppers under cold water. Cut the tops off and remove the seeds and membranes carefully. This creates a cavity for the filling.

In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it apart with a spoon, about 5-7 minutes. This step adds flavor and texture to the filling.

Add the chopped onion and minced garlic to the skillet. Sauté for another 3-4 minutes until the onion is translucent. This enhances the flavor of the filling.

Stir in the cooked rice, diced tomatoes, oregano, cumin, salt, and black pepper. Mix well and let it simmer for 5 minutes. This allows the flavors to meld together.

Remove from heat and stir in 1 cup of shredded cheese until melted and well combined.

Spoon the filling mixture into each bell pepper, packing it tightly. This ensures each bite is flavorful.

Place the stuffed peppers upright in a baking dish. If needed, you can use crumpled aluminum foil to help them stand.

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. This steams the peppers, making them tender.

Remove the foil, sprinkle the remaining ½ cup of cheese on top of each pepper, and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

Remove from the oven and let cool for a few minutes. Garnish with chopped parsley if desired. Serve warm and enjoy!