Preheat your oven to 200°C (392°F). Line a baking sheet with parchment paper for easy cleanup.
Use a sharp knife to carefully cut off the tops of each pepper and scoop out all the seeds and membranes, creating a hollow shell.
In a mixing bowl, combine shredded mozzarella, grated Parmesan, minced garlic, smoked paprika, lemon zest, a pinch of salt, and pepper. Mix until the cheeses are evenly coated with the seasonings and the mixture feels slightly sticky.
Stuff each hollowed pepper with the cheese mixture, pressing gently to pack the filling inside.
Arrange the stuffed peppers upright in the prepared baking dish, then drizzle with olive oil for a shiny finish. Add a small pinch of salt on top of each.
Bake in the preheated oven for 25-30 minutes, until the peppers are tender, slightly blistered, and the cheese is bubbling and golden around the edges.
Once baked, remove the peppers from the oven and let them rest for 5 minutes—this helps the cheese set slightly and makes handling easier.
Garnish with additional lemon zest or fresh herbs if desired, then serve hot for a warm, cheesy, smoky feast.
