In a large skillet over medium-high heat, add lean ground beef and ground pork. Break up the meat and saute until browned. Add diced onion and cook until translucent, about 2 minutes. Stir in minced garlic and saute for 1 minute until fragrant. Season with 1 teaspoon salt, black pepper, oregano, cumin, and smoked paprika. Add diced red and green bell peppers along with chopped parsley. Stir to combine. Pour in water, tomato paste, and 1 cup of tomato sauce. Mix well. Reduce heat to medium-low and simmer uncovered for 30 minutes, until most of the liquid has evaporated. Finish by stirring in chopped fresh basil.

Bring a large pot of water to a boil. Add 1 teaspoon salt and 2 tablespoon olive oil. Boil manicotti pasta according to package directions (about 9 minutes). Drain and carefully place pasta on a cooling rack or tray in a single layer. Let it cool slightly before stuffing.

Preheat oven to 350 degrees F. Spread a thin layer of tomato sauce on the bottom of a baking dish. Carefully stuff each manicotti shell with the meat filling using a spoon or piping bag. Arrange the stuffed shells in a single layer in the dish. Pour remaining tomato sauce over the top and sprinkle generously with shredded mozzarella cheese.

Cover the dish with aluminum foil and bake for 25-30 minutes. Remove the foil and continue baking for another 10 minutes until the cheese is bubbly and golden.

Let the manicotti rest for 5 minutes before serving. Garnish with fresh basil and a sprinkle of Parmesan cheese.