4 large bell peppers

1T olive oil

2 shallots finely chopped

1lb ground beef

2T taco seasoning

1 15oz can diced tomatoes

1c cauliflower rice

2 1/2c shredded cheese, divided

Parsley for garnish (optional)

Preheat oven to 375f. Lightly grease a large baking pan.

Slice the top of the bell pepper off, remove seeds and slice in half lengthwise. Place in baking dish.

Heat oil in a pan, then add shallots and saute for a minute or two. Add ground beef and cook until no longer pink. Add the taco seasoning and diced tomatoes including the juice from the can. Simmer for a couple of minutes.

Stir in the cauliflower rice and 2c of the shredded cheese.

Add the filling to the bell peppers and top with the remaining cheese.

Bake for 30 minutes, or until the cheese is melted and the bell peppers are tender.

Garnish with parsley before serving.