Step 1

Preheat your oven to 350°F.

Step 2

Slice the tops of the bell peppers off. Remove the stems and dice up the parts that were attached to the stem. In a medium pot, with an inch of water, steam your bell peppers until they begin to soften, about 5 minutes. Remove from the pot and set aside.

Step 3

Slice the cauliflower into small florets. Transfer to your food processor and pulse for a few seconds until it resembles a rice texture. DO NOT over pulse.

Step 4

In a large skillet, heat 1 tbs oil on medium high. Add the cauli rice and season with salt and pepper to taste. Cook for 2-3 minutes. Remove from the pan and set aside.

Step 5

To the same pan, add the remaining 1 tbs oil and sauté your chopped up bell pepper and onion for a few minutes. Add in the beef, garlic and seasonings, salt and pepper to taste. Break up the meat until browned and no longer pink. Add the marinara, cauliflower rice and pecorino cheese and mix all.

Step 6

Fill up and pack each bell pepper with your mixture. Top with the shredded mozzarella and bake for 25 minutes or until tops are golden brown. Garnish with fresh parsley.