Coat a large baking dish with cooking spray; set aside. Preheat oven to 475°F. Cut tops off bell peppers; set tops aside. Using a paring knife, carefully remove the membranes and seeds from bell peppers. Arrange peppers about 2 inches apart in prepared baking dish. Place tops on empty peppers. Cover baking dish tightly with aluminum foil; bake 15 minutes. Remove from oven; cool slightly.
Meanwhile, heat large nonstick skillet over medium heat until hot. Add Ground Beef, onion and garlic; cook 3 to 4 minutes, breaking beef into 1/2 inch crumbles and stirring occasionally. Stir in tomatoes, rice, tomato paste, dried parsley, salt and black pepper; cook 3 to 4 minutes until heated through, stirring occasionally.
Remove pepper tops. Divide beef mixture evenly among peppers; replace tops. Bake in 475°F oven 17 to 22 minutes until instant-read thermometer inserted into center of beef mixture registers 160°F and bell peppers are tender. Garnish with parsley, if desired.
Cooking Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
Nutrition information per serving: 296 Calories; 76.5 Calories from fat; 8.5g Total Fat (3.4 g Saturated Fat; 0.2 g Trans Fat; 0.5 g Polyunsaturated Fat; 3.3 g Monounsaturated Fat;) 84 mg Cholesterol; 709 mg Sodium; 25 g Total Carbohydrate; 4.6 g Dietary Fiber; 10.4 g Total Sugars; 29 g Protein; 0 g Added Sugars; 51.5 mg Calcium; 4.5 mg Iron; 966 mg Potassium; 0 mcg Vitamin D; 0.3 mg Riboflavin; 8.2 mg NE Niacin; 0.8 mg Vitamin B6; 2.8 mcg Vitamin B12; 279 mg Phosphorus; 8.9 mg Zinc; 52.3 mcg Selenium; 107.1 mg Choline.
This recipe is an excellent source of Protein, Iron, Potassium, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, and Selenium; and a good source of Dietary Fiber, and Choline.