01 -
Preheat oven to 200°C and position a rack in the centre. Heat olive oil in a large skillet over medium heat. Add chopped onion and cook, stirring occasionally, until softened, about 7 minutes. Add garlic and tomato paste, stir, and cook until fragrant, about 1 minute.
02 -
Add ground beef to the skillet. Cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes.
03 -
Stir in cooked rice and diced tomatoes. Season with dried oregano, salt, and pepper. Allow mixture to simmer, stirring occasionally, until excess liquid has reduced slightly, about 5 minutes.
04 -
Arrange bell peppers cut side up in a 33 cm x 23 cm baking dish and drizzle lightly with olive oil. Fill each pepper evenly with the beef and rice mixture. Cover baking dish with foil.
05 -
Bake covered until peppers are tender, approximately 35 minutes. Remove foil, top each pepper with shredded Monterey Jack cheese, and return to oven. Bake uncovered until cheese is melted and bubbly, about 10 minutes.
06 -
Remove from oven and top with chopped fresh parsley before serving.