Prep the peppers. Heat oven to 375°F (190°C). Slice the tops off the bell peppers and remove seeds and membranes. If needed, shave a thin slice off the bottoms so they stand upright. Place in a baking dish, cut side up.

Soften the peppers (optional but recommended). Brush or spray peppers with olive oil and bake for 10 minutes while you prepare the filling. This helps them cook evenly and stay tender.

Sauté the aromatics. Heat olive oil in a large skillet over medium heat. Add onion with a pinch of salt and cook 3–4 minutes until softened. Stir in garlic for 30 seconds until fragrant.

Brown the meat. Add ground meat to the skillet. Season with salt, pepper, Italian seasoning, smoked paprika, and red pepper flakes if using. Cook, breaking it up, until no longer pink and lightly browned, about 5–7 minutes. Drain excess fat if needed.

Add the vegetables and tomatoes. Stir in cauliflower rice and cook 3–4 minutes until it softens. Add diced tomatoes and tomato paste, stir well, and simmer 3 minutes to thicken. Taste and adjust seasoning. Stir in half of the shredded cheese and all of the Parmesan, plus chopped parsley or basil.

Fill the peppers. Spoon the mixture into each pepper, packing it in gently. Top with the remaining shredded cheese.

Add moisture for baking. Pour 1/2 cup chicken broth or water into the baking dish around the peppers (not over them). This creates steam so the peppers cook tender.

Bake. Cover loosely with foil and bake 20 minutes. Remove foil and bake another 10–15 minutes, until the peppers are tender and the cheese is bubbly and golden.

Rest and serve. Let the peppers rest 5 minutes. Garnish with extra herbs and cracked black pepper. Serve with a green salad or sautéed greens.