Prep the peppers: Heat oven to 375°F (190°C). Halve peppers lengthwise and remove seeds and membranes. Place them cut-side up in a baking dish. Drizzle with a little olive oil and a pinch of salt.

Soften the peppers (optional but helpful): Bake empty peppers for 10 minutes to jump-start tenderness. Remove and set aside. This step keeps the final texture just right.

Cook the aromatics: Warm a skillet over medium heat with a drizzle of olive oil. Add chopped onion and a pinch of salt. Cook 3–4 minutes until softened. Stir in minced garlic and cook 30 seconds until fragrant.

Brown the sausage: Add sausage to the skillet. Break it up with a spoon and cook until browned and no longer pink, about 6–8 minutes. Drain excess fat if needed.

Add depth: Stir in tomato paste (or crushed tomatoes), Italian seasoning, paprika, and red pepper flakes if using. Cook 1–2 minutes to blend flavors. Taste and season with salt and pepper.

Make it creamy: Reduce heat to low. Add cream cheese to the skillet and stir until melted and fully combined with the sausage. If it’s too thick, splash in a tablespoon of water or broth. Fold in half of the shredded cheese.

Stuff the peppers: Spoon the creamy sausage mixture into each pepper half, packing it in gently. Top each with the remaining shredded cheese.

Add moisture to the dish: Pour about 1/4 cup broth or water into the bottom of the baking dish (not over the peppers). This helps steam the peppers tender.

Bake: Return to the oven and bake 20–25 minutes, until peppers are tender and cheese is melted and lightly golden. For extra browning, broil for 1–2 minutes at the end.

Finish and serve: Let rest 5 minutes. Garnish with chopped parsley or basil. Serve hot with a simple salad or roasted veggies.