Step 1: Prepare the Peppers

Preheat your oven to 375°F.

Slice the tops off the peppers and remove the seeds and membranes.

Bring a large pot of water to a boil and blanch the peppers for 3–4 minutes until they begin to soften. Drain well and arrange them upright in a lightly greased 9x13-inch baking dish. Blanching helps the peppers become tender while baking.

Step 2: Make the Filling

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

Add the ground beef and onion and cook until the beef is browned and the onion is tender. Drain any excess grease if needed.

Stir in the garlic and cook for about 30 seconds.

Mix in the tomato paste, Worcestershire sauce, Italian seasoning, paprika, garlic powder, onion powder, salt, and pepper.

Add the fire-roasted tomatoes and cooked rice, stirring until everything is well combined.

Remove the skillet from the heat and stir in the Monterey Jack cheese and 1 cup of the shredded cheddar until melted.

Step 3: Stuff the Peppers

Spoon the filling evenly into each bell pepper.

Top with the remaining 1 cup of cheddar cheese.

Cover the baking dish loosely with foil.

Step 4: Bake

Bake for 30 minutes.

Remove the foil and continue baking for another 10–15 minutes, or until the peppers are tender and the cheese is melted and lightly golden.

Step 5: Serve

Let the stuffed peppers rest for about 5 minutes before serving.

Sprinkle with fresh parsley and serve warm.