Wash the bell peppers and carefully cut off the tops. Remove the seeds and membranes, keeping the peppers whole for stuffing. Pat them dry before filling.
Heat olive oil in a skillet over medium heat. Sauté the onion and garlic until fragrant and softened. Add cooked rice, Italian seasoning, smoked paprika, salt, and pepper. Stir well and cook for a few minutes.
Remove the filling from the heat and mix in mozzarella, Parmesan, and fresh parsley. Spoon the prepared filling into each pepper, gently pressing it down until fully packed.
Prepare a coating station with flour, beaten eggs, and seasoned breadcrumbs. Roll each stuffed pepper in flour, dip into the egg mixture, and coat evenly with breadcrumbs.
Heat oil in a deep skillet over medium heat. Carefully place the coated stuffed peppers into the hot oil and fry in batches until golden brown and crispy on all sides.
Remove the fried peppers using a slotted spoon and place them on a paper towel-lined plate to absorb excess oil and serve the crispy stuffed peppers warm with marinara sauce, ranch dressing, garlic aioli, or your favorite dipping sauce.
