Step 1

Pre-heat oven to 400 degrees F.  Cut the top off of each pepper and scoop out all the seeds and white membrane.  If you prefer a softer pepper: bring a large pot of water to a boil and place peppers in for about 1 minute.  Remove from water and place in a baking dish.

Step 2

Heat a large skillet and add olive oil and riced cauliflower.  Sautee until cauliflower is tender, about 7 minutes.

Step 3

Add the cauliflower rice and all the remaining ingredients (except for 1/4 cup cheese) to a large bowl and mix until combined.  Pack each pepper with the filling, how much filling will depend on the size of your pepper.  Top with a little sprinkle of cheese.  Pour about 1/3 cup of water in the bottom of the baking dish and bake peppers until mixture is heated through and cheese is melted, about 20 minutes.