Preheat your oven to 375°F (190°C). Prepare your baking dish.

Slice the large bell peppers in half lengthwise and remove seeds. Set cut-side up in a baking dish.

In a skillet, heat olive oil over medium heat. Add ground beef/chicken and cook until browned (5-7 minutes).

Stir in garlic powder, onion powder, paprika, salt, and black pepper. Mix in cream cheese and heavy cream until smooth.

Fold in half of the shredded cheese, fill each bell pepper half with the mixture, and top with remaining cheese.

Bake stuffed peppers for 20-25 minutes until tender and cheese is bubbly and golden.

Remove from oven, let cool slightly, and garnish with parsley before serving.