Open your can of tomatoes and spoon a little bit of the juice into a 9×13 baking dish to avoid sticking. Preheat your oven to 375 degrees Fahrenheit.

Cut your peppers lengthwise and remove the stems and seeds. Place them aside until ready to fill and bake.

Heat the olive oil in a big sauté pan over medium-high heat, add the onion and cook until soft and translucent.

Put the garlic and cook, stirring, until fragrant; about a minute.

Add the ground beef and cook until brown, breaking it up as it cooks.

Add the cauliflower rice, canned tomatoes, salt, pepper, and other spices you want to use. Cook for approximately 10 to 15 minutes or until some of the juice from the tomatoes cooks down and thickens slightly.

Remove from heat and spoon the filling into the pepper halves, placing them on your prepared baking sheet. If using mozzarella, top your desired number of peppers with the cheese.

Bake in the oven for 30 minutes. After the 30 minutes, I also like to broil the peppers on high for a couple of minutes to get the cheese extra toasty.

Top with your desired garnishes, and enjoy.