Preheat the oven: Set to 375°F (190°C). Lightly grease a baking dish that can snugly hold all the peppers upright.

Prep the peppers: Slice off the tops, remove seeds and membranes. If they wobble, trim a thin slice off the bottoms to help them stand.

Soften the peppers (optional but recommended): Brush or spray with oil and bake empty for 10 minutes. This gives a tender bite without turning mushy.

Cook the aromatics: Heat olive oil in a large skillet over medium. Add onion and cook 3–4 minutes until translucent. Stir in garlic for 30 seconds.

Brown the meat: Add ground beef (or turkey/chicken). Break it up and cook until no longer pink, about 5–7 minutes. Drain excess fat if needed.

Season the filling: Stir in chili powder, smoked paprika, oregano, cumin, salt, and pepper. Let the spices bloom for 1 minute.

Add cauliflower rice: Mix in the riced cauliflower and cook 3–4 minutes, just until tender. You want it to absorb flavor but not turn soggy.

Add tomatoes and sauce: Stir in diced tomatoes and tomato sauce. Simmer 2–3 minutes. Taste and adjust salt or spices.

Cheese it up: Remove from heat and fold in half of the shredded cheese. This helps the filling stick together.

Stuff the peppers: Spoon the filling into each pepper, packing it in. Top with the remaining cheese.

Bake: Arrange peppers in the baking dish. Add a splash of water (2–3 tablespoons) to the bottom of the dish to create gentle steam. Bake 20–25 minutes, until the peppers are tender and the cheese is bubbling and golden.

Finish and serve: Let rest for 5 minutes. Garnish with chopped parsley or cilantro. Serve warm.