Heat your oven to 400°F (200°C). Slice the bell peppers in half lengthwise and remove the seeds and white ribs. Place them cut-side up in a baking dish, drizzle lightly with olive oil, and add a pinch of salt. Bake for 12 to 15 minutes until they start softening.

While the peppers are in the oven, heat a skillet with butter and a little olive oil. Add shrimp in a single layer, season with salt, pepper, paprika, and Italian seasoning. Cook just until pink, about 2 to 3 minutes total depending on size. Remove shrimp to a plate to avoid overcooking.

In the same skillet, lower the heat and add minced garlic. Stir for about 30 seconds, then pour in the cream and warm it up. Add Parmesan cheese and stir until melted. If using cream cheese, add it now and whisk until smooth. Squeeze in lemon juice and adjust salt and pepper to taste.

Chop the cooked shrimp into bite-sized pieces and stir into the sauce. If adding cooked pasta or rice, fold it in now.

Remove the baked peppers from the oven. Spoon the shrimp and Alfredo filling into each pepper half. Top with mozzarella or extra Parmesan if desired. Bake for an additional 10 to 12 minutes until bubbly and the peppers are tender. Broil for 1 to 2 minutes for browning, watching closely.

Sprinkle with fresh parsley and serve immediately, with a squeeze of lemon at the table if desired.