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Heat 2 tablespoons of oil in a large skillet over medium-high until shimmering. Add the bell peppers and sprinkle with ¼ teaspoon of salt. Cook, stirring occasionally, until tender-crisp and blackened in spots, 5 to 6 minutes. Transfer to a large bowl and set aside.
Without wiping the skillet clean, heat the remaining 1 tablespoon of oil in the skillet over medium-high. Add the beef, onion, garlic, black pepper, and remaining 1 teaspoon salt. Cook, stirring often and breaking up the beef with a wooden spoon, until the beef is browned and cooked through, 4 to 5 minutes. Do not drain.
Stir the reserved bell peppers, rice, tomato sauce, water, and vinegar into the beef mixture until combined. Reduce the heat to medium and bring to a simmer. Cook, stirring occasionally, until the sauce has thickened, about 5 minutes. Stir in the parsley.
Remove the skillet from the heat and immediately sprinkle with cheese and cover the skillet with a lid. Let stand until the cheese has melted, about 4 minutes. Garnish with additional parsley and serve.