Coat a large baking dish with cooking spray; set aside. Heat 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 1/2 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.
Nutrition information per serving: 340 Calories; 108 kcal Calories from fat; 12 g Total Fat; 5 g Saturated Fat; 0 g Trans Fat; 0.9 g Polyunsaturated Fat; 4.8 g Monounsaturated Fat; 100 mg Cholesterol; 650 mg Sodium; 20 g Total Carbohydrate; 3 g Dietary Fiber; 35 g Protein; 5 mg Iron; 367 mg Potassium; 8.8 mg Niacin; 0.6 mg Vitamin B6; 3 mcg Vitamin B12; 8.1 mg Zinc; 24.3 mcg Selenium; 106.4 mg Choline;