Prepare the Bell Peppers:

• Preheat the oven to 375°F (190°C).
• Cut the tops off the bell peppers and remove the seeds and membranes.
• Lightly brush the outside with olive oil and place them in a baking dish.

Cook the Filling:

• In a large skillet over medium heat, cook the chopped onion and garlic in a little olive oil until softened (about 2 minutes).
• Add the ground beef and cook until browned, breaking it apart as it cooks. Drain excess grease.
• Stir in the cooked rice, diced tomatoes, ½ cup tomato sauce, Worcestershire sauce, Italian seasoning, salt, black pepper, and paprika. Let simmer for 5 minutes.

Stuff the Peppers:

• Fill each bell pepper with the prepared meat and rice mixture.
• Spoon a little extra tomato sauce over the top of each stuffed pepper.

Bake:

• Cover the baking dish with foil and bake for 30 minutes.
• Remove foil, sprinkle shredded cheese on top, and bake uncovered for an additional 10 minutes, or until cheese is melted and bubbly.

Serve & Enjoy:

• Let the stuffed peppers rest for a few minutes before serving.
• Garnish with fresh parsley if desired.