Prep the peppers. Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. If they don’t stand straight, trim a thin slice from the bottom to level. Place them cut-side up in a baking dish.

Soften the peppers (optional but helpful). For more tender peppers, add 1/4 inch of water to the baking dish, cover with foil, and bake for 10 minutes while you cook the filling. Drain any water before stuffing.

Brown the meat. Heat olive oil in a large skillet over medium-high heat. Add the ground beef or turkey, break it up, and cook until browned with some crispy bits. Season with a pinch of salt and pepper.

Sauté the aromatics. Add the chopped onion and cook 3–4 minutes until softened. Stir in the garlic and cook 30 seconds until fragrant.

Add the cauliflower rice. Stir in the riced cauliflower and cook 3–4 minutes to evaporate extra moisture. You want it steamy and slightly tender, not mushy.

Build the sauce. Add diced tomatoes (drained), tomato paste, broth, oregano, smoked paprika, cumin, and red pepper flakes if using. Stir well and simmer 3–5 minutes until thickened. Taste and season with more salt and pepper as needed.

Stuff the peppers. Spoon the filling into each pepper, packing it down gently and mounding slightly on top.

Bake. Cover the dish with foil and bake 20 minutes. Remove foil, sprinkle the cheese evenly over the peppers, and bake another 10–12 minutes, until the cheese is melted and lightly golden.

Garnish and serve. Let the peppers rest 5 minutes. Top with chopped parsley or cilantro. Serve warm.