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1
Bring 4 quarts water to a boil in a large stockpot or Dutch oven over high heat.
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2
Add 1 tablespoon salt and bell peppers.
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3
Cook until peppers just begin to soften, about 3 minutes.
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4
Using slotted spoon, remove peppers from pot, drain off excess water and place peppers cut side up on paper towels.
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5
Return water to boil; add rice and boil until tender, about 13 minutes.
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6
Drain rice and transfer to large bowl; set aside.
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7
Adjust oven rack to middle position and heat oven to 350u00b0F.
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8
Meanwhile, heat 12 inch heavy bottomed skillet over medium high heat until hot, about 1 1/2 minutes; add oil and swirl to coat.
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9
Add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes.
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10
Add ground beef and cook, breaking beef into small pieces with spoon, until no longer pink, about 4 minutes.
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11
Stir in garlic and cook until fragrant about 30 seconds.
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12
Transfer mixture to bowl with rice; stir in tomatoes, 1 cup cheese, parsley and salt and pepper to taste.
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13
Stir together ketchup and reserved tomato juice in small bowl.
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14
Place peppers cut side up in 9 inch square baking dish.
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15
Using soup spoon, divide filling evenly among peppers.
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16
Spoon 2 tablespoons ketchup mixture over each filled pepper and sprinkle each with 1 tablespoon of remaining cheese.
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17
Bake until cheese is browned and filling is heated through, 25 to 30 minutes.
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18
Serve immediately.
