Gluten-free stuffed bell peppers

Preheat your oven to 180°C (356°F).
Cut the tops off the bell peppers and remove the seeds and membranes. Rinse them thoroughly.
Heat the olive oil in a large skillet over medium heat.
Add the chopped onion and minced garlic. Saute until they become translucent, about 2-3 minutes.
Add the beef mince and cook until it's browned and fully cooked, breaking it into small pieces as it cooks.
Season with salt, pepper, and Italian seasoning.
Stir in the cooked rice, canned diced tomatoes, and gluten-free tomato sauce. Cook for an additional 2-3 minutes until heated through.
Place the hollowed-out bell peppers in a baking dish.
Carefully stuff each pepper with the filling mixture.
Sprinkle the shredded mozzarella cheese on top of each stuffed pepper.
Cover the baking dish with aluminum foil.
Bake in the preheated oven for about 25 minutes or until the peppers are tender.
Remove the stuffed bell peppers from the oven.
Garnish with fresh parsley.
Serve hot and enjoy your gluten-free stuffed bell peppers!
Remember to check the labels of all ingredients to ensure they are gluten-free, as some products may contain hidden sources of gluten. Enjoy your delicious gluten-free meal!