Prep the peppers. Preheat oven to 375°F (190°C). Slice the tops off the bell peppers and scoop out seeds and membranes. If they wobble, trim a thin layer from the bottoms so they stand upright without piercing through.

Par-bake the peppers. Place peppers in a baking dish, drizzle with a little olive oil, and season with salt. Bake for 10–12 minutes to soften slightly while you make the filling. This helps them cook evenly later.

Sauté the aromatics. Heat olive oil in a skillet over medium heat. Add onion and cook 3–4 minutes until soft. Stir in garlic and cook 30 seconds until fragrant.

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

Add tomatoes and cauliflower rice. Stir in tomato paste, diced tomatoes, and cauliflower rice. Cook 4–6 minutes until the cauliflower is tender and the mixture thickens slightly. Taste and adjust seasoning.

Fold in cheese and herbs. Remove from heat. Stir in half the shredded cheese and the chopped parsley or cilantro. This gives the filling a creamy texture that holds together.

Stuff the peppers. Spoon the filling into each par-baked pepper, packing it down gently. Top with the remaining shredded cheese.

Bake. Return the stuffed peppers to the oven and bake 15–20 minutes, until the cheese is melted and lightly golden and the peppers are fork-tender.

Finish and serve. Let rest 5 minutes. Sprinkle with Parmesan if using, and add extra herbs on top. Serve warm.