Preheat the oven to 375°F (190°C).

Cut the bell peppers in half lengthwise and remove the seeds and membranes. Rinse and set aside to dry.

In a medium saucepan, bring the broth to a boil. Add the uncooked rice, reduce heat, cover, and simmer for about 15 minutes until the rice is tender and liquid is absorbed.

Fluff the rice with a fork before removing from heat.

Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

Add minced garlic and stir for 1-2 minutes until fragrant.

Add ground beef (or Italian sausage) to the skillet. Cook until browned and fully cooked, breaking into pieces as necessary.

Drain any excess fat.

Stir in the drained diced tomatoes, cooked rice, and dried Italian seasoning. Season with salt and pepper to taste.

Heat the mixture for about 2-3 minutes to meld flavors.

Stuff the prepared pepper halves with the filling, packing it down gently.

Place stuffed peppers in a baking dish, cover with foil, and bake for 30 minutes.

Remove foil, sprinkle with mozzarella and Parmesan cheese, and bake for an additional 15 minutes until cheese is melted and bubbly.

Remove stuffed peppers from the oven and garnish with chopped basil or parsley before serving hot.