Soak white bread in about 1/4 cup of water. Let sit for 5 minutes; squeeze as much water as you can from the bread.
In a large bowl, combine the ground beef, squeezed bread, eggs, salt, garlic powder, oregano, pepper and Parmesan cheese.
Mix in the mozzarella
Prepare peppers by cutting in half lengthwise and removing seeds and membranes.
Divide the meat evenly between the 8 pepper halves.
Place the cup of marinara sauce in the bottom of a large (about 12-inch) skillet.
Place the filled peppers on top of the sauce.
Add the entire can of diced tomatoes over the peppers
Cook at medium-high heat until liquid begins to boil
Cover and lower heat to simmer
Cook for 30 minutes and test for doneness. If the meat is not done, cook an additional 10-15 minutes.
Top with the chopped fresh parsley
Slow Cooker Directions:
Prepare filling and peppers as in main recipe
Add marinara to slow cooker
Place filled peppers in slow cooker.
Add the can of diced tomatoes
*Cook on low 5-8 hours, high 2-5.
*My slow cookers cook these fast for some reason. Check at the MINIMUM times for doneness. They can always be held at the warm setting till you are ready to eat.