Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds.

Place the peppers upright in a baking dish.

In a skillet over medium heat, cook the ground beef until browned. Drain excess fat.

Add the cooked rice, diced tomatoes, Italian seasoning, salt, and pepper to the skillet. Stir to combine and heat through.

Remove from heat and stir in half of the shredded cheese.

Spoon the beef and rice mixture into each bell pepper, packing it down gently.

Sprinkle the remaining cheese on top of the stuffed peppers.

Cover the baking dish with foil and bake in the preheated oven for 25 minutes.

Remove the foil and bake for an additional 5 minutes, or until the cheese is bubbly and golden.

Remove from the oven and let cool for a few minutes before serving.