Prep the peppers. Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers, remove seeds and membranes, and trim the bottoms slightly if they wobble. Place them in a baking dish cut-side up.

Soften the shells. Brush or spray the insides with a little oil and season with salt. Bake uncovered for 12–15 minutes to start softening while you make the filling.

Sauté the aromatics. Heat oil in a large skillet over medium heat. Add onion and a pinch of salt. Cook 3–4 minutes until translucent, then stir in garlic for 30 seconds until fragrant.

Brown the beef. Add ground beef to the skillet, breaking it up. Season with salt, pepper, Italian seasoning, smoked paprika, and red pepper flakes. Cook until browned, about 5–7 minutes. Drain excess fat if needed.

Add tomato depth. Stir in tomato paste and cook 1 minute to caramelize. Add crushed tomatoes and beef broth. Simmer 3–4 minutes until slightly thickened.

Fold in cauliflower rice. Stir in the cauliflower rice (if using) and simmer 2–3 more minutes. It should be tender and the mixture thick, not watery. Adjust salt and pepper.

Add cheese for body. Remove from heat and stir in 1 cup of shredded cheese until melty and combined. This makes the filling rich and helps it hold together.

Stuff the peppers. Spoon the beef mixture into each par-baked pepper, mounding slightly. Top evenly with the remaining 1 cup of shredded cheese.

Bake to finish. Return the dish to the oven and bake 15–18 minutes, until the peppers are tender and the cheese is bubbly and lightly golden.

Garnish and serve. Let rest 5 minutes, then sprinkle with chopped parsley or basil. Serve with a green salad or steamed veggies.