Preheat your oven to 375°F. Cook the 1 ½ cups long-grain white rice cooked according to package directions if you haven't already — you'll need 1½ cups cooked 1 ½ cups long-grain white rice cooked. Set aside.

Slice the tops off each 6 large bell peppers any mix of red (about ½ inch down). Finely dice the tops and set aside — they'll go into the filling. Remove and discard the seeds and white membranes from inside each 6 large bell peppers any mix of red. Stand the 6 large bell peppers any mix of red upright in a baking dish.

Heat 1 tbsp olive oil in a skillet over medium-high heat. Add the diced yellow onion finely diced and the reserved diced large bell peppers any mix of red tops. Cook, stirring occasionally, until softened, about 4–5 minutes.

Add the minced cloves garlic minced and cook for 30 seconds until fragrant. Add the 1 lb ground beef 80/20 recommended for best flavor, breaking it apart with a wooden spoon. Cook until no pink remains, about 6–8 minutes. Carefully drain off any excess fat.

Stir in the 1 can diced tomatoes do not drain (with their juices), half of the tomato sauce (about ¾ cup), 1 tsp Worcestershire sauce, 1 tsp Italian seasoning, ½ tsp garlic powder, ½ tsp onion powder, 1 tsp kosher salt, and ½ tsp black pepper freshly ground. Stir to combine and simmer for 3–4 minutes until the mixture thickens slightly.

Remove the skillet from heat. Fold in the cooked 1 ½ cups long-grain white rice cooked until evenly combined. Taste and adjust seasoning with additional 1 tsp kosher salt and ½ tsp black pepper freshly ground as needed.

Spoon the remaining tomato sauce into the bottom of the baking dish around the 6 large bell peppers any mix of red — this keeps them moist and creates a delicious sauce. Generously fill each 6 large bell peppers any mix of red to the top with the 1 lb ground beef 80/20 recommended for best flavor and 1 ½ cups long-grain white rice cooked mixture, pressing it in gently and mounding it slightly.

Cover the baking dish tightly with aluminum foil. Bake at 375°F for 30 minutes, until the 6 large bell peppers any mix of red are just tender when pierced with a knife.

Remove the aluminum foil. Divide the 1 ½ cups shredded mozzarella cheese evenly over the top of each 6 large bell peppers any mix of red. Sprinkle with ¼ cup Parmesan cheese freshly grated if using. Return to the oven, uncovered, and bake for an additional 10–15 minutes until the 1 ½ cups shredded mozzarella cheese is melted, bubbly, and lightly golden.

Let the stuffed 6 large bell peppers any mix of red rest for 5 minutes before serving. Garnish with fresh chopped fresh parsley chopped and serve with the pan sauce spooned around them.