First, preheat your oven to 375°F (190°C). While the oven heats up, wash and cut the bell peppers in half through the stem, leaving the stem intact. Remove the seeds and membranes from the inside.

In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Once the beef is cooked through, drain any excess fat and remove it from the heat.

Heat the skillet again on medium heat with some olive oil and then combine the cooked ground beef, cooked white rice, grated Parmigiano-Reggiano cheese, dried basil, dried oregano, paprika, garlic powder, onion powder, sea salt, and cayenne pepper. Mix well until all ingredients are evenly incorporated.

Place the bell pepper halves in a baking dish, cut side up. Stuff each pepper half with the beef and rice mixture, pressing down lightly to fill them.

Sprinkle the shredded cheese evenly over the top of each stuffed pepper.

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and golden brown.

Remove the dish from the oven and let it cool slightly before serving. Garnish with fresh cilantro or parsley and the finely chopped Italian flat-leaf parsley.