Preheat your oven to 400°F (200°C). Gather your ingredients so you’re ready to go.

In a large skillet, heat a drizzle of olive oil over medium heat. Add diced onion and sauté until soft and translucent, about 7 minutes.

Stir in minced garlic and tomato paste into the skillet with the onions. Cook for about 1 minute.

Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook for about 6 minutes, until browned.

Mix in cooked rice, canned diced tomatoes (with their juice), dried oregano, kosher salt, and black pepper. Simmer on low for 5 minutes.

Cut the bell peppers in half lengthwise and remove the seeds. Arrange them cut side up in a baking dish.

Fill each bell pepper half with the beef and rice mixture. Pack it in gently.

Cover the baking dish with aluminum foil and bake for 35 minutes.

Remove the foil and sprinkle with shredded Monterey Jack cheese. Bake for an additional 10 minutes.

Let cool for a few minutes, then garnish with fresh parsley before serving.