Stuffed Bell Peppers

Preheat your oven to 350°F (175°C). Bring a large pot of salted water to a boil. While the water heats, slice the tops off the bell peppers and remove the seeds and membranes from the inside.
Carefully place the hollowed-out bell peppers in the boiling water and cook for 5 minutes until they just begin to soften. Remove them with tongs and drain them upside down on paper towels.
In a large skillet over medium-high heat, cook the ground beef, onion, and garlic until the beef is browned and the onion is tender, about 8 minutes. Drain off any excess fat.
Stir the cooked rice, salt, black pepper, oregano, and 3/4 cup of the tomato sauce into the beef mixture. Cook for 2 more minutes until everything is heated through, then remove the skillet from the heat.
Spoon the beef and rice mixture evenly into the par-cooked bell peppers. Stand the filled peppers upright in a baking dish just large enough to hold them steady.
Pour the remaining tomato sauce over the top of the stuffed peppers and sprinkle the shredded mozzarella cheese evenly over each one.
Cover the baking dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly and the peppers are tender.
Let the stuffed peppers cool in the dish for 5 minutes before serving. Garnish with chopped fresh parsley.