Preheat oven to 400˚F.

Heat the olive oil over medium heat. Add the ground beef and cook until no longer pink. Transfer to a platter or bowl using a slotted spoon. Drain off all but 1 tablespoon fat.

Return the pan to the heat. Add the onion and bell pepper. Cook until softened, approximately 2-3 minutes. Transfer to a bowl and keep warm.

Add the mushrooms and cook until golden brown on both sides, approximately 2-3 minutes.

Stir in the garlic and cook for 1 additional minute. Add the onion mixture back to the pan.

Stir in the tomato paste, Italian seasoning, garlic powder, onion powder and corn starch stirring to coat the onions. Continue to cook for 2-3 more minutes.

Add in the beef stock, Worcestershire sauce and return the beef to the pan. Simmer for 5 minutes. Stir in the Cooper sharp or American cheese until well combined and melted.

Prep the peppers buy cutting off the tops and removing the seeds/cores.

Arrange the peppers cut side up in a baking dish and drizzle with olive oil.

Fill each pepper with the beef mixture. Sprinkle with provolone cheese and bake for 35 minutes covered with foil.

Uncover and bake for 10 more minutes until the cheese is bubbling and the peppers are tender.

Garnish with parsley and parmesan cheese before serving.