Preheat the oven to 400 degrees f. Cut the tops off of the bell peppers and remove the core and the seeds. Rub each pepper with about a ½ tsp of olive oil and place in a 9x13 baking pan.

Add olive oil to a skillet over medium heat. Add diced onion and cook for 5 minutes, then add ground beef. Cook until beef is no longer pink and cooked all the way through. Stir in garlic and continue to cook for another minute, then add Italian seasoning, salt, and pepper.

Add tomato paste and cook for another 2 minutes, until the tomato paste is fully incorporated into the meat, then add diced tomatoes. Simmer for 10 minutes, then add the cooked rice.

In a small bowl, combine parmesan and mozzarella.

Spoon the beef mixture into the bell peppers, filling to the very top. Cover with aluminum foil and bake for 30 minutes. Take the aluminum foil off and drizzle the cheese on top of each pepper. Continue to cook for another 15 minutes.

Garnish with fresh basil.