Preheat your oven to 350°F (175°C). Wash and thoroughly dry the bell peppers. Cut them in half horizontally and remove the stem from the top half. Place the half peppers in a casserole dish. Brush them with 1 tablespoon of oil, and season with ¼ teaspoon salt and black pepper. Bake for 20 minutes.

While the peppers bake, heat a skillet over medium heat with 1 tablespoon of oil. Add the Italian sausage and brown it thoroughly. Add the diced onion and minced garlic, sautéing until the onion becomes translucent.

Incorporate the uncooked rice, marinara sauce, Italian seasoning, garlic powder, 1 teaspoon of salt, and chicken broth into the skillet. Stir everything together and then cover. Bring the mixture to a boil, reduce the heat to low, and let it simmer for 20 minutes. Allow it to rest for an additional 5 minutes before fluffing with a fork.

Take the fluffed rice filling and generously fill each softened bell pepper. Top each with a bit of shredded mozzarella cheese.

Cover the dish with foil and bake for 15 minutes. Afterward, remove the foil and broil for an additional 2-3 minutes until the cheese is golden brown. Garnish with parsley and serve hot.