Preheat Like a Pro: Preheat the oven to 350°F. Lower heat keeps the cheese sauce smooth and creamy.

Give the Peppers a Head Start: Slice the tops off the bell peppers and remove the seeds. Place them cut-side up in a baking dish, drizzle lightly with olive oil, and bake for 8 minutes until just softened. Remove and set aside.

Build the Flavor Base: Heat olive oil or butter in a large skillet over medium-high heat. Add the diced turkey, season lightly with Cajun seasoning, salt, and black pepper, and cook until browned but still juicy, about 6 to 7 minutes.

Bring in the Sausage: Add the sausage slices and cook until lightly browned and fragrant, about 4 minutes. Stir in the onion, diced red bell pepper, and garlic. Cook until softened, about 3 minutes.

Create the Creamy Moment: Lower the heat to medium-low. Stir in the cream cheese until melted and smooth. Slowly pour in the heavy cream, stirring constantly.

Melt the Cheese with Intention: Add the ghost pepper cheddar a handful at a time, stirring until fully melted before adding more. Stir in the gouda until the sauce is glossy, rich, and irresistible. Taste and adjust seasoning if needed.

Stuff with Confidence: Spoon the creamy filling generously into the par-baked peppers. Sprinkle with a little extra cheese if you saved some.

Bake to Perfection: Bake uncovered for 18 to 20 minutes, just until the peppers are fork-tender and the filling is bubbly. Avoid overbaking to keep the sauce from separating.

Finish Strong: Garnish with smoked paprika or red chili flakes for color and drama. Add parsley or green onions if desired for freshness.