Beef Stuffed Bell Peppers

Preheat oven to 375°F. Cut bell peppers in half, remove the seeds, and place them on a baking sheet. (I used a cooling rack to bake them on, but you can also use non-stick cooking spray and set peppers directly on baking sheet. Set aside.
4 bell peppers
In a large mixing bowl, add ground beef, onion, garlic, diced tomatoes with green peppers and onions, egg, bread crumbs, tomato paste, dried parsley, salt, and pepper. Stir until mixed well.
1 lb ground beef, ½ cup onion, 2 tsp minced garlic, 14 oz diced tomatoes with green peppers and onions, 1 large egg, ½ cup dried breadcrumbs, 3 Tbsp tomato paste, 2 tsp dried parsley, ½ tsp salt, ¼ tsp ground black pepper
Spoon the meat mixture evenly into the bell pepper halves.
Bake the stuffed bell peppers at 375°F for 1 hour or until internal temperature reads 165°F. Remove from heat, allow the peppers to rest for about 5 minutes, and serve.