Preheat Oven: Preheat your oven to 375°F (190°C).
Cook Filling: In a skillet, heat olive oil over medium heat. Add onion and garlic; sauté until softened. Add ground meat and cook until browned. Stir in diced tomatoes, cooked rice, oregano, salt, and pepper. Cook for 3–4 minutes until heated through.
Stuff Peppers: Spoon the filling into each bell pepper, pressing gently to pack the mixture. Top each pepper with shredded cheese.
Bake: Place stuffed peppers upright in a baking dish. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10–15 minutes, until peppers are tender and cheese is golden.
Serve: Garnish with fresh parsley and serve hot.
Serving and Storage Tips
