Preheat your oven to 375°F (190°C) and lightly grease your baking dish.
Wash the peppers thoroughly, then slice off the tops and carefully scoop out the seeds and membranes to create a hollow cavity.
In a skillet, heat the olive oil over medium heat until shimmering, then add the minced garlic and cook for about 30 seconds until fragrant, releasing a warm, savory aroma.
Add the cooked rice, tomato paste, chopped parsley, salt, and pepper into the skillet. Mix everything well, letting the ingredients come together and warm through, about 2 minutes. The mixture should look moist and slightly glossy.
Stir in half of the shredded cheese into the rice mixture, ensuring it melts slightly and creates a creamy filling with cheesy pockets.
Gently stuff each hollowed pepper with the rice and cheese filling, pressing down lightly to pack the filling inside without spilling over.
Place the stuffed peppers upright in your prepared baking dish, then sprinkle the remaining cheese evenly over the tops for a golden, bubbly crust.
Bake uncovered for 30 to 35 minutes, until the peppers are tender, slightly blistered, and the cheese on top is melted and golden brown.
Remove the dish from the oven and let the peppers rest for about 5 minutes, allowing the filling to set and making them easier to serve.
Garnish with freshly chopped parsley if desired, then serve hot with a side salad or crusty bread for a complete meal.
