Preheat your oven to 400°F (200°C). Slice the red and green bell peppers in half lengthwise, right through the stem, and carefully scoop out the seeds and membranes. Place the pepper halves cut-side up on a baking sheet. Brush the edges and insides lightly with 1 tbsp (15ml) olive oil, then sprinkle with a pinch of salt. Roast for 15 minutes until you see the peppers tenderize and slightly blistered edges begin to form.

While the peppers are roasting, heat a large skillet over medium-high heat. Add the 1 lb (450g) lean ground beef, breaking it apart with a wooden spoon as it cooks. Cook until the meat is fully browned with no pink remaining, about 7-8 minutes. Carefully drain any excess grease from the skillet.

Reduce the heat to low. Add the 4 oz (115g) softened cream cheese, 1 tsp (3g) garlic powder, 1/2 tsp (2.5g) salt, and 1/2 tsp (1g) black pepper to the browned beef. Stir continuously until the cream cheese is completely melted and evenly coats the beef.

Remove the pre-roasted peppers from the oven. Generously spoon the savory creamy ground beef mixture into each pepper half, packing it down gently. Heavily top each stuffed pepper with the 1/2 cup (55g) shredded mozzarella and 1/2 cup (55g) shredded cheddar cheese.

Return the stuffed peppers to the oven and bake for an additional 10-12 minutes. Watch for the cheese to become perfectly melted, golden, and bubbly. If desired, broil for the final 1-2 minutes.

Carefully transfer the hot peppers to a serving plate. Immediately garnish with the finely diced raw red tomatoes and freshly chopped green onions. Serve hot.