Prep the peppers: Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. If they don’t stand up straight, trim a thin layer off the bottoms so they’re stable.

Soften the peppers: Place peppers in a baking dish, cut side up. Drizzle lightly with oil and a pinch of salt. Bake for 10–12 minutes while you make the filling. This step keeps the peppers tender in the final dish.

Sauté aromatics: In a large skillet over medium heat, warm 1 tablespoon oil. Add the onion and cook 3–4 minutes until soft. Stir in garlic for 30 seconds until fragrant.

Brown the meat: Add ground beef (or turkey) to the skillet. Season with salt and pepper. Cook, breaking it up, until browned and no longer pink, about 5–7 minutes. Drain excess fat if needed.

Build flavor: Stir in tomato paste, Italian seasoning, smoked paprika, and red pepper flakes. Cook 1 minute to bloom the spices.

Add tomatoes and cauliflower rice: Mix in the drained diced tomatoes and cauliflower rice. Cook 4–6 minutes, stirring, until the cauliflower softens and most liquid evaporates. Taste and adjust salt and pepper.

Add cheese and herbs: Off the heat, stir in half the shredded cheese and the chopped parsley or basil. This helps the filling hold together and adds richness.

Fill the peppers: Spoon the mixture into the par-baked peppers, packing it in firmly. Top with remaining shredded cheese and sprinkle with Parmesan.

Bake: Pour 1/4 cup broth or water into the bottom of the baking dish to keep things moist. Cover loosely with foil and bake 15 minutes, then uncover and bake 10–12 minutes more, until the cheese is melted and bubbly and peppers are fork-tender.

Rest and serve: Let the peppers rest 5 minutes so the filling sets. Garnish with extra herbs and a crack of black pepper. Serve warm.