Preheat and prep: Heat the oven to 400°F (200°C). Halve the bell peppers lengthwise and remove seeds and membranes. Place them cut-side up in a baking dish. Drizzle with a little olive oil and a pinch of salt.

Par-bake the peppers: Add ¼ cup broth or water to the bottom of the dish. Cover with foil and bake for 10–12 minutes. This softens the peppers so they’re tender by the time the filling is done.

Sauté the aromatics: While peppers bake, heat a skillet over medium heat with a splash of olive oil. Cook the diced onion for 3–4 minutes until translucent. Add minced garlic and cook 30 seconds, stirring.

Brown the meat: Add ground meat to the skillet. Break it up with a spoon and cook until no longer pink. Drain any excess grease if needed.

Season: Stir in chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, salt, pepper, and cayenne if using. Toast the spices for 30–60 seconds to bloom their flavors.

Build the filling: Mix in tomato paste and cook for 1 minute. Add drained diced tomatoes and cauliflower rice. Cook 3–5 minutes, stirring, until the cauliflower is tender and most moisture cooks off. Adjust salt and pepper.

Add cheese: Stir in half of the shredded cheese until just melted. This helps the filling stick together.

Stuff the peppers: Remove the par-baked peppers from the oven. Spoon the hot filling into each pepper half, mounding it slightly. Top with the remaining cheese.

Bake to finish: Return the dish to the oven, uncovered, for 10–12 minutes, until the cheese is melted and bubbly and peppers are fork-tender.

Garnish and serve: Let rest 3–5 minutes. Top with cilantro and a squeeze of lime. Add your favorite toppings like avocado, salsa, or a dollop of Greek yogurt.