In a large pan, cook the ground meat over medium heat until browned. Add the chopped onion and garlic, and sauté until softened.

Stir in the diced tomatoes, cooked rice, oregano, cumin, salt, and pepper. Let the mixture simmer for 5 minutes.

Stuff each bell pepper with the meat and rice mixture and place them in a baking dish.

Cover the dish with foil and bake for 30 minutes. Remove the foil, sprinkle the shredded cheese on top, and bake for another 10 minutes until the cheese is melted and bubbly.

Garnish with fresh basil or parsley and serve hot.