Preheat the oven to 350°F.

Slice off the tops of the bell peppers and remove the seeds and membranes from inside. Arrange the peppers in a baking dish.

In a skillet over medium heat, brown the ground beef, breaking it apart with a wooden spoon. Once fully cooked, drain any excess grease.

Add the diced onion and minced garlic to the beef, cooking until the onion is translucent, about 5-7 minutes. Stir in the drained diced tomatoes and cook for another 2 minutes.

Remove the skillet from heat. Mix in the cooked rice, salt, black pepper, paprika, and fresh parsley until well combined.

Fill each bell pepper with the beef and rice mixture. Cover the baking dish with foil.

Bake in the preheated oven for 25 minutes. Then, remove the foil and continue baking for an additional 20 minutes, or until the peppers are tender.

Serve the stuffed peppers hot, optionally with a side salad or crusty bread.