Start by cooking your rice; this ensures it's ready to meld with the shrimp sauce later on.

Slice the 6 red bell peppers in half and remove the ribs and seeds. Rinse them under cool water to clean them thoroughly before placing them in boiling water for about 5 minutes to parboil.

Carefully remove the peppers from the water and arrange them in a large casserole dish.

In a large pot over medium-high heat, combine the olive oil and butter.

Season the shrimp with creole seasoning and add them to the pot. Sauté the shrimp until they are fully cooked, about 3 to 5 minutes. Once cooked, transfer the shrimp to a bowl and set aside.

In the same pot, add a bit more oil and sauté the onion, green pepper, and garlic until the onions are translucent, about 10 minutes.

Lower the heat to medium-low and stir in the diced tomatoes, tomato sauce, and cream of mushroom soup, mixing well. Return the cooked shrimp to the pot and combine everything thoroughly.

Gently fold in the cooked rice until it's evenly distributed. Turn off the heat and prepare to fill the peppers.

Fill each halved pepper generously with the shrimp mixture, packing it well.

Pour about 1/2 cup of water into the bottom of the casserole dish to ensure the peppers steam beautifully.

Cover the casserole tightly with foil and bake in a preheated oven at 350°F (175°C) for about 25 minutes.

Once baked, remove the dish from the oven and carefully peel back the foil—watch out for steam!

Sprinkle a layer of shredded cheese and fresh parsley on top, returning it to the oven briefly to melt the cheese before serving.