Preheat and prepare the peppers: Preheat your oven to 200°C (400°F). Slice each bell pepper in half lengthwise and remove the seeds and white membranes. Place the pepper halves, cut-side up, on a baking tray. Drizzle with 1 tablespoon of olive oil and rub it all over the inside and outside. You'll see the skin take on a glossy sheen. Roast for 15 minutes, until the edges just begin to soften and you can smell their sweetness in the air.

Cook the beef: While the peppers are roasting, heat 1 tablespoon of olive oil in a large, heavy-based skillet over high heat. The oil should shimmer and ripple. Add the thinly sliced beef in a single layer—you may need to do this in two batches. Let it sear undisturbed for 1 minute. You'll hear a vigorous sizzle, and the underside should be deeply browned. Toss the beef with tongs and cook for another 30 seconds. The meat will be just cooked through and very tender. Transfer the beef to a plate and set aside.

Sauté the aromatics: Reduce the heat to medium. Add the sliced onion to the pan. There will be some brown bits stuck to the pan—that's flavour. Cook the onion for 5-6 minutes, stirring occasionally, until it turns a soft, translucent gold and smells sweet. You'll see it become soft and pliable. Add the minced garlic, oregano, and smoked paprika. Stir for 30 seconds until the garlic is fragrant but not burnt.

Deglaze and combine: Pour the beef stock into the pan. Using a wooden spoon, scrape up all the browned bits from the bottom of the pan. The liquid will steam and bubble, dissolving all that flavour. Add the cooked beef back to the pan, along with the cream cheese. Stir everything together over low heat until the cream cheese has melted and coated the beef and onions in a rich, creamy sauce. The mixture should look cohesive and glossy.

Stuff the peppers: Remove the pre-roasted pepper halves from the oven. They should be slightly softened but still holding their shape. Divide the beef and onion mixture evenly among the eight pepper halves, pressing it in gently. Top each stuffed pepper with a slice or two of provolone cheese, ensuring it covers the filling.

Bake to perfection: Return the baking tray to the oven and bake for a final 12-15 minutes. You'll know they are ready when the cheese is bubbly and has started to turn golden brown in spots. The peppers will be fully tender when pierced with a fork. The smell of roasted peppers and melted cheese filling your kitchen is the final cue.

Rest and serve: Let the stuffed peppers rest on the tray for 5 minutes. This allows the filling to set slightly, making them much easier to handle. Garnish generously with fresh parsley and serve immediately.