Preheat oven to 425°F (220°C) and bring a pot of water to a boil.

Wash bell peppers, cut off tops, and scoop out insides. If needed, trim a thin slice from the base so they stand. Chop the removed tops for later.

Blanch peppers in boiling water for 5 minutes or roast for 20 minutes to soften.

Set softened peppers upright in a lightly oiled baking dish.

Heat olive oil in a pan over medium heat. Add onions and chopped pepper tops; cook until softened.

Add garlic and cook until fragrant, about 1 minute.

Add ground beef and cook until browned, breaking it up as it cooks.

Stir in fire roasted tomatoes, paprika, oregano, basil, salt, pepper, and cooked rice. Remove from heat and mix in half the cheese.

Stuff each pepper with the meat-rice mixture and top with the remaining cheese.

Roast for 15–20 minutes until peppers are tender and cheese is bubbly.

Cool slightly, garnish with parsley and red pepper flakes, and serve.