Preheat the oven to 375F.
Cut the top of the bell peppers, clean out the seeds and set them aside.
Bring a pot of water to boil and steam the bell peppers for almost 5 minutes.
Heat olive oil in a pan over medium heat. Saute onion until translucent.
Add ground beef to the onion and cook it until it's brown.
Add in cinnamon, cumin, cardamom, mined garlic, paprika and salt.
Add tomato paste and mix well until fully combined.
Add in cooked white rice and combine.
Fill the bell peppers with the filling, top with olives and parsley. Place the top part of the bell peppers on as lids and place the bell peppers in an oven safe dish.
Pour the broth into the dish and cover with aluminum foil.
Bake for 30 minutes. Uncover and bake for another 15 minutes until the bell peppers are soft to your preference.