Preheat oven to 350° Fahrenheit. Spray bottom of 9x13 or large casserole dish with nonstick cooking spray.
Wash and dry bell peppers. Slice off tops or cut in half lengthwise right through the stem. Remove seeds and seed membranes from inside the pepper halves.
Stuff peppers with 1 C to 1.5 C of rice, using a spoon to create a rounded top with the rice. Line in baking dish rice side up. Top with shredded Parmesan and bake in preheated oven for 15- 20 minutes. Tent a piece of aluminum foil over the dish for remaining cook time to prevent over browning or drying out.
When cook time is up, peppers should be tender. Remove from oven and let cool for 5 minutes. Top with fresh parsley and serve.
This recipe includes making Dirty Rice & stuffing the peppers. You will need fewer peppers if you are working with leftovers. Assume 1- 1.5 C of leftovers per half pepper. Also, the total prep and cooking time for using leftovers is about 35 minutes.