Preheat oven to 350 degrees. Slice the tops off the bell peppers, remove seeds, and place them top side down in a greased casserole dish. Bake for 30 minutes.

While peppers bake, heat a large nonstick skillet over medium heat and brown the ground beef.

Add diced onion and minced garlic to the skillet and cook until softened.

Stir in salt, black pepper, parsley flakes, dried oregano, garlic powder, and onion powder.

Add tomato sauce, fire roasted tomatoes, chicken broth, and uncooked rice. Stir well.

Cover, bring to a low boil for 5 minutes, then reduce heat and simmer for 20 minutes until rice is tender.

Remove peppers from oven, flip upright, and fill each pepper with the rice and meat mixture.

Top with shredded mozzarella cheese and return to the oven until cheese is melted and lightly browned.