Preheat oven to 375°F. Set a large pot of water over high heat to come to a boil. Simultaneously, heat a medium skillet over medium heat.

When skillet is hot add avocado oil and onion. Saute until onion just barely turns translucent, then add garlic and saute until fragrant (about another 30 seconds to 1 minutes). Turn off heat and set aside to cool slightly.

When water is boiling carefully add bell pepper halves. Return to a boil and allow to parboil for 3-5 minutes. This depends on how soft you like them when final cooking is done. We like them very soft so go for 5 minutes.

Remove peppers from pot and transfer to a lightly greased 2 quart baking dish, peel side down. These need to cool just enough to handle.

In a large bowl combine ground beef, cooled onion mixture, diced tomatoes, 1/2 cup of the shredded cheese, salt, pepper, basil, and parsley. Mix to thoroughly combine and break up some of the tomatoes (your hand works best for this part).

Divide meat mixture into 6 portions. Working one at a time, hold bell pepper.in one hand, scoop out 1/6 of filling with a large spoon and pack into each bell pepper, leveling the tops asich as possible.

Return bell peppers to baking dish, filling side up. Top with remaining cheddar cheese. Place in oven and bake uncovered 30-45 minutes, or until center ready 165°F. Remove from oven, let rest 5 minutes, serve, and enjoy!