Prep the peppers. Heat the oven to 400°F (200°C). Slice peppers in half lengthwise, remove seeds and membranes, and place cut-side up in a baking dish. Brush with olive oil and sprinkle with a pinch of salt.

Pre-bake the peppers. Pour a splash of water (about ¼ cup) into the baking dish, cover tightly with foil, and bake for 12–15 minutes to soften. This helps them cook through without getting soggy.

Brown the meat. While peppers bake, warm a large skillet over medium heat. Add the ground beef, breaking it up as it cooks. Season with salt, pepper, and smoked paprika. Cook until browned and no longer pink, about 6–8 minutes. Drain excess fat if needed.

Sauté aromatics. Push beef to one side and add onion to the skillet. Cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.

Build the “cheeseburger” filling. Add diced tomatoes, Worcestershire sauce, and cooked brown rice or cauliflower rice. Stir and simmer for 2–3 minutes so flavors come together. Taste and adjust salt and pepper.

Make the light special sauce. In a small bowl, mix Greek yogurt, ketchup, mustard, and chopped pickles. Add a pinch of pepper. This gives you that burger-joint vibe without heavy mayo.

Fill the peppers. Remove peppers from the oven. Spoon a little special sauce into each pepper half, then mound in the meat mixture. Top with shredded cheddar.

Bake until melty. Return peppers to the oven, uncovered, for 10–12 minutes, until cheese is bubbling and peppers are tender.

Finish and serve. Drizzle with more special sauce and add optional toppings like shredded lettuce, extra pickles, scallions, or a sprinkle of sesame seeds. Serve hot.