Preheat your oven to 400°F (200°C). Dice one yellow onion and two cloves of garlic.

Heat two tablespoons of olive oil in a large skillet over medium heat. Add the diced onions and sauté until translucent, about 7 minutes. Stir in the minced garlic and one tablespoon of tomato paste, cooking for an additional minute.

Add one pound of ground beef to the skillet. Cook until no longer pink, about 6 minutes.

Stir in the cooked brown rice, one can of drained diced tomatoes, and one teaspoon of dried oregano. Season with salt and pepper to taste, simmer for 5 minutes.

Slice four bell peppers in half lengthwise and remove the seeds. Place cut-side up in a baking dish and drizzle with olive oil.

Stuff each pepper half with the beef and rice mixture.

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

Remove the foil and sprinkle shredded Monterey Jack cheese over the peppers. Bake uncovered for an additional 10 minutes or until the cheese is bubbly.

Garnish with freshly chopped parsley before serving.