Preheat your oven to 375°F (190°C).

Cut the eggplant in half lengthwise and scoop out the flesh, leaving about 1/4 inch of the skin intact. Chop the scooped-out flesh and set aside.

In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

Stir in the minced garlic and chopped bell pepper, cooking for another 2-3 minutes.

Toss in the reserved chopped eggplant flesh and cook, stirring occasionally, for about 5 minutes until softened.

Add the can of diced tomatoes, cooked rice, paprika, salt, and pepper to the skillet. Stir well to combine and let it simmer for about 5 minutes.

Carefully spoon the filling into the hollowed-out eggplant halves, packing it gently.

Place the stuffed eggplants on a baking dish, drizzle with a little olive oil, and cover with aluminum foil. Bake for approximately 25 minutes.

Remove the foil and bake for an additional 5 minutes to allow the tops to crisp up.

Once baked, remove from the oven, sprinkle with fresh parsley, and serve hot!