drain the tomatoes and mince the garlic

Bring 4 quarts salted water to a boil in a large stockpot over high heat. Add pepper. cook 3 minutes, until peppers stay to soften. Using slotted spoon or tongs, remove peppers and drain out any water that has collected inside the pepper cavity. Place pepper cut side up in a baking pan. Return water to a boil; rice, reduce heat and cook 15 minutes or until tender. Drain.

Preheat oven to 350. Warm oil in a large heavy skillet over medium low heat. onions, cook 6 minutes until softened stirring often. Stir in and garlic, cook 2 minutes. Remove from heat, stir in cooked rice,3/4 chip of the cheese, parsley, salt and pepper.

spoon filling into peppers. Sprinkle cheese (remaining) over top. Bake 20 minutes until cheese is melted and filling is heated through.