Prep the peppers: Preheat the oven to 375°F (190°C). Slice the tops off 4 large bell peppers and remove seeds and membranes. If they don’t stand upright, trim a thin slice from the bottoms to level them. Place in a baking dish, open side up.

Soften the peppers (optional but recommended): Brush or spray with oil, sprinkle with a pinch of salt, and bake for 10 minutes. This head start makes them tender without turning soggy.

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

Brown the beef: Add ground beef. Break it up with a spoon and cook until browned, 5–7 minutes. Drain excess fat if needed. Season with salt, pepper, Italian seasoning, smoked paprika, and red pepper flakes (if using).

Build the sauce: Stir in tomato paste and cook 1 minute. Add crushed tomatoes and beef broth. Simmer 5–7 minutes until thickened and saucy. Taste and adjust seasoning.

Make it creamy: Reduce heat to low. Stir in cream cheese until fully melted and combined. This adds body and richness without adding carbs.

Add cheeses: Turn off heat. Mix in half the mozzarella and all the Parmesan. The filling should be thick and scoopable.

Fill the peppers: Spoon the beef-cheese mixture into each pepper, packing to the top. Sprinkle the remaining mozzarella over the peppers.

Bake: Cover the dish loosely with foil and bake 15 minutes. Remove foil and bake another 10–12 minutes until the peppers are tender and the cheese is bubbly and golden.

Rest and garnish: Let cool 5 minutes so the filling sets. Garnish with chopped parsley or basil. Serve warm.