Preheat your oven to 350°F.

In a large skillet, heat olive oil over medium heat. Add the sliced onion and bell peppers, cooking until softened, about 5-7 minutes.

Stir in the minced garlic and cook for an additional minute. Remove the vegetables from the skillet and set aside.

In the same skillet, add the ground beef and cook until browned, breaking it apart with a spatula, about 8-10 minutes. Drain excess fat if necessary.

Stir in Worcestershire sauce, salt, black pepper, paprika, and crushed red pepper flakes. Mix well.

Reduce the heat to low and add the softened cream cheese to the skillet, stirring until melted and combined with the beef mixture. Fold in the cooked vegetables.

Transfer the mixture to a greased 9x13-inch baking dish. Top with shredded provolone and mozzarella cheese.

Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.

Let the casserole cool for about 5 minutes before serving.