Preheat oven to 400.

Cut off tops of peppers and remove seeds and ribs.

Place peppers upside down in a 9x13" baking dish.

Fill dish about 1/2" full of water.

Cover with foil and bake 20 minutes.

Cook rice according to package instructions (yield 2 cup cooked rice).

Heat olive oil in a large skillet over medium high heat.

Add onion and cook until translucent (3-4 minutes).

Add ground beef and cook until browned while breaking into crumbles.

Add garlic and cook another minute or two.

Drain off excess fat.

Add diced tomatoes. 1/2 cup pasta sauce, prepared rice. parsley,oregano and basil.

Salt and pepper to taste.

Stir in tomatoes, half of the tomato sauce (about 1/2 cup), cooked rice, parsley, Italian seasoning and season with salt and pepper to taste.

Reduce oven to 350.

Drain water from bell peppers and turn cut side up.

Fill each with beef/rice mixture.

Drizzle remaining pasta sauce on top of each.

Re-cover with foil and bake 20 minutes,

Remove foil and sprinkle with cheese and garnish with parsley.

Bake uncovered until cheese is melted.