Wash the green peppers well. Cut off the tops and remove the seeds and membranes. Bring a large pot of salted water to a boil and blanch the peppers for about 3–4 minutes. Drain and set aside.

This step softens the peppers slightly so they bake evenly later.

Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until soft and lightly golden. Stir in garlic and cook for 30 seconds.

Add ground beef and cook until browned, breaking it up as it cooks. Drain excess fat if needed.

Stir in cooked rice, crushed tomatoes, tomato sauce, salt, pepper, paprika, oregano, and basil. Let everything simmer for 5 minutes so the flavors blend.

Preheat your oven to 375°F (190°C).

Place the peppers upright in a baking dish. Spoon the beef mixture generously into each pepper, pressing gently so they’re fully filled.

Pour a little extra tomato sauce around the peppers in the dish to keep everything moist.

Cover the dish loosely with foil and bake for 35 minutes. Remove the foil, add cheese on top if using, and bake uncovered for another 10–15 minutes, until the peppers are tender and the tops are lightly golden.

Let the peppers rest for about 5 minutes before serving. Garnish with fresh parsley and serve warm.