Created by Gerry on October 24, 2017
Step 1: Preheat oven to 350, baking dish according to the size of your peppers, spray with cooking oil.
Step 2: Prepare cauliflower rice, blitz cauliflower chunks finely in a food processor until rice size pieces or hand grate, set aside.
Step 3: Cut tops off peppers, discard seeds and membranes; chop enough of the tops to make for 1/4 – 1/2 cup set aside.
Step 4: In a skillet cook beef, onions and chopped pepper until meat is almost browned about 5 – 7 minutes.
Step 5: Drain off excess fat, add cauliflower rice and cook another 3 – 5 minutes.
Step 6: Add diced tomatoes, Worcestershire sauce, salt and pepper, simmer a few minutes to reduce some of the liquid, stir in cheese.
Step 7: Stuff peppers and place in baking dish. Bake covered for 35 – 45 minutes or until peppers are cooked and soft.
Step 8: NOTE, garlic lovers may wish to add garlic, I often add tomato soup or tomato sauce to baking dish along with the leftover chunks of pepper tops. Great for those who love to drizzle tomato sauce over their peppers.