Start the Peppers:

1. Preheat the oven to 400°F and line a large baking sheet with tin foil or parchment paper.
2. Halve the peppers lengthwise, carefully cut out the stem and inner ribs/seeds, and place on the baking sheet.
3. Drizzle the peppers with a little bit of olive oil and rub them all over. Season with a sprinkle of salt.
4. Place peppers cut-side down on the baking sheet and transfer to the oven for 10-12 minutes or until they are mostly somewhat tender but not soft.

Make the Filling:

1. While the peppers roast, prepare the filling. Heat a large skillet over medium heat and add a drizzle of olive oil.
2. Add the shallot and tomato and cook for a minute. Add in the ground beef, garlic salt, and Italian seasoning and cook, breaking the meat up, until browned and cooked through, about 5 minutes.
3. Drain off any excess fat from the beef and then stir in the marinara and cream cheese. Stir in ¼ cup water. Bring the mixture up to a simmer, stirring frequently, and cook until it is thickened and everything is well combined, about 5 minutes. Remove from the heat.

Assemble & Bake:

1. Remove the peppers from the oven and carefully flip them cut-side up. Carefully fill the pepper halves with the beef filling.
2. Top each pepper with a sprinkling of mozzarella cheese and panko breadcrumbs.
3. Return the peppers to the oven and cook for another 10-12 minutes or until the filling is bubbly and the cheese is lightly browned and melted.
4. Garnish with parmesan cheese and fresh herbs just before serving.