Prep the peppers: Heat the oven to 400°F (200°C). Slice the tops off the bell peppers and remove seeds and membranes. If they wobble, trim a thin slice off the bottoms to help them stand. Place in a baking dish, drizzle with a little olive oil, and sprinkle with salt.

Pre-bake the peppers: Bake the empty peppers for 12–15 minutes, just until they start to soften. This helps them cook through without getting soggy later.

Sauté the aromatics: While peppers bake, warm 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and a pinch of salt. Cook 3–4 minutes until translucent. Stir in garlic and cook 30 seconds until fragrant.

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

Build the “cheeseburger” flavor: Stir in tomato paste, Worcestershire sauce, ketchup, mustard, smoked paprika (if using), and chopped pickles. Season with salt and pepper. Simmer 2–3 minutes until saucy and cohesive.

Optional starch: Fold in 1 cup cooked rice or cauliflower rice. This adds body and stretches the filling, but it’s optional. Taste and adjust seasoning.

Add cheese: Remove the skillet from heat and mix in 1 cup of the shredded cheese, reserving the remaining 1/2 cup for topping. The heat will melt it slightly and bind the filling.

Stuff and bake: Spoon the beef mixture into the par-baked peppers, packing it in gently. Top each pepper with the remaining cheese. Return to the oven and bake 12–15 minutes, until cheese is melted and bubbly.

Finish and serve: Let the peppers rest 5 minutes. Garnish with chopped green onions or chives. Add extra pickles or a drizzle of ketchup and mustard on top if you like that classic burger touch.