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Coat a large baking dish with cooking spray; set aside.
Preheat oven to 475°F.
Cut tops off bell peppers; set tops aside.
Using a paring knife, carefully remove the membranes and seeds from bell peppers.
Arrange peppers about 2 inches apart in prepared baking dish.
Place tops on empty peppers.
Cover baking dish tightly with aluminum foil; bake 15 minutes.
Remove from oven; cool slightly.
Meanwhile, heat large nonstick skillet over medium heat until hot.
Add Ground Beef, onion and garlic; cook 3 to 4 minutes, breaking beef into ½ inch crumbles and stirring occasionally.
Stir in tomatoes, rice, tomato paste, dried parsley, salt and black pepper; cook 3 to 4 minutes until heated through, stirring occasionally.
Remove pepper tops.
Divide beef mixture evenly among peppers; replace tops.
Bake in 475°F oven 17 to 22 minutes until instant-read thermometer inserted into center of beef mixture registers 160°F and bell peppers are tender.
Garnish with parsley, if desired.