Preheat the oven: Set your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the peppers upright.

Prep the peppers: Slice the tops off the bell peppers and remove the seeds and membranes. If needed, shave a tiny bit off the bottoms so they stand upright, but don’t create holes.

Par-cook (optional but helpful): For softer peppers, brush the insides with olive oil and bake them empty for 10 minutes while you make the filling. Skip this if you prefer a firmer bite.

Brown the protein: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground meat, breaking it up, and cook until browned. Season with salt and pepper, then transfer to a plate if there’s excess fat.

Sauté the aromatics: In the same skillet, add the remaining olive oil and the onion. Cook 3–4 minutes until translucent. Stir in the garlic and cook 30 seconds until fragrant.

Add the veggies: Stir in the riced cauliflower and cook 3–4 minutes to soften and steam off moisture. Add the diced tomatoes and tomato sauce.

Season it up: Stir in smoked paprika, oregano, thyme, and red pepper flakes if using. Taste and adjust salt and pepper. You want a well-seasoned, slightly saucy mixture.

Combine with meat and cheese: Return the browned meat to the skillet. Stir in half the mozzarella and all the Parmesan until just melted and cohesive.

Stuff the peppers: Spoon the filling into each pepper, packing it in gently. Top with the remaining mozzarella.

Bake: Arrange peppers in the baking dish. Bake 20–25 minutes, until the cheese is melted and the peppers are tender to your liking.

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