In a large pot, bring 2 cups of water to a boil. Add 1 cup of uncooked rice, reduce heat to low, cover, and simmer for 18-20 minutes or until rice is tender and water is absorbed. Fluff with a fork and set aside.

In a skillet over medium heat, add the ground beef and cook until browned, breaking it apart with a spoon, about 5-7 minutes.

Add the chopped onion and minced garlic to the skillet. Cook until the onion is translucent, about 3-4 minutes.

Stir in the drained diced tomatoes, oregano, basil, salt, and pepper. Cook for an additional 5 minutes to combine flavors.

In a mixing bowl, combine the cooked rice, beef mixture, and 1 cup of shredded cheese. Mix well until all ingredients are evenly distributed.

Preheat your oven to 375°F (190°C).

Place the bell peppers upright in a baking dish. If they don't stand upright, you can slice a small amount off the bottom to level them.

Stuff each pepper generously with the rice and beef mixture, pressing down gently to pack it in.

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

Remove the foil, sprinkle the tops with an additional ½ cup of shredded cheese, and bake uncovered for another 10-15 minutes, or until the cheese is melted and bubbly.

Remove from the oven and let cool for a few minutes before serving. Enjoy your delicious stuffed peppers!