In a large pot, bring 2 cups of water to a boil. Add 1 cup of uncooked rice and a pinch of salt. Stir, cover, and reduce heat to low. Cook for 18-20 minutes or until rice is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes.

In a skillet over medium heat, add the ground beef and cook until browned, about 5-7 minutes. Use a wooden spoon to break it apart as it cooks.

Add the chopped onion and minced garlic to the skillet. Sauté for an additional 3-4 minutes until the onion is translucent.

Stir in the diced tomatoes (with juices), oregano, basil, salt, and pepper. Let the mixture simmer for 5 minutes.

Add the cooked rice to the beef mixture and stir until well combined. If the mixture seems dry, add beef broth a little at a time until desired consistency is reached.

Preheat your oven to 375°F (190°C).

While the oven is preheating, prepare the bell peppers by cutting off the tops and removing the seeds. Place them upright in a baking dish.

Spoon the beef and rice mixture into each bell pepper, packing it down gently. Fill each pepper to the top.

Once all the peppers are stuffed, sprinkle shredded cheese on top of each pepper.

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

After 25 minutes, remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.

Remove from the oven and let cool for a few minutes before serving.