Preheat oven to 375 F.
Wash peppers, remove the tops and reserve, remove the seeds and toss.
Season peppers on the inside with salt and pepper. Set aside.
In a saucepan add the olive oil cook ground beef, sprinkle with garlic, onion, salt, and pepper and cook until the meat is browned. Add tomato chunks and cauliflower rice. Cook for about 5 minutes, stirring frequently.
Divide stuffing between all 5 peppers. Place the tops over each pepper. Cover with foil, bake for 20 minutes. Uncover and bake for an additional 5 minutes, until the peppers are soft and fully cooked.
Remove the tops, sprinkle with cheese and broil on low for 5 minutes.
Serve hot.
5 servings
1 Bell pepper
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
