Preheat the oven to 375°F (190°C). Cut the zucchini in half lengthwise and scoop out the insides to create boats.

In a skillet over medium heat, cook the ground beef until browned. Add the diced bell pepper, onion, and garlic, cooking until softened.

Stir in the tomato sauce, Italian seasoning, salt, and pepper. Simmer for 5 minutes.

Spoon the meat mixture into the hollowed zucchini halves. Top with shredded cheese.

Place the filled zucchini boats in a baking dish and cover with foil. Bake for 25 minutes, then remove the foil and bake for an additional 5 minutes until the cheese is bubbly.