1. Prep the peppers: Halve the red bell peppers lengthwise and remove seeds. Place on a parchment-lined baking sheet.
2. Brown the beef: Heat olive oil (1 tablespoon) in a large skillet over medium-high heat. Add shaved ribeye (1 lb) in an even layer. Let sit 1-2 minutes, then break apart and cook until browned. Transfer to a plate.
3. Cook the vegetables: Add remaining olive oil (1 tablespoon) to the pan. Add green bell pepper, onion, and mushrooms. Cook 8-10 minutes until softened and lightly caramelized.
4. Build the flavor: Return beef to the pan. Add Worcestershire sauce (1 tablespoon), soy sauce (1-2 teaspoons), garlic powder (1 teaspoon), onion powder (½ teaspoon), salt (1 teaspoon), and black pepper (½ teaspoon). Cook 2-3 minutes. Turn off heat and stir in red wine vinegar or lemon juice (1-2 teaspoons).
5. Make it creamy: Fold in cream cheese (4 oz) and shredded mozzarella (1 cup) until melted and cohesive.
6. Fill the peppers: Divide filling among pepper halves, packing generously. Sprinkle tops with remaining mozzarella (½ cup).
7. Flash freeze: Freeze on baking sheet for 2 hours until solid. Transfer to freezer bags and freeze up to 3 months.

To Serve:

From frozen: Cover with foil. Bake at 375°F for 45-50 minutes. Remove foil for last 10 minutes until cheese is golden.

From thawed: Thaw overnight in the fridge. Bake uncovered at 375°F / 190°C for 25-30 minutes until cheese is golden and bubbly.