Servings: This recipe yields 2 Servings; (2 pepper halves)

2 large green peppers 2 large green peppers
½ c diced green peppers to cook with meat ½ c diced green peppers to cook with meat
1/2 lb ground beef/turkey ½ lb ground beef/turkey
1 (15 oz) can rotel diced tomatoes with chiles, DIVIDED 1 (15 oz) can rotel diced tomatoes with chiles, DIVIDED
1 c frozen cauliflower, cooked & grated 1 c frozen cauliflower, cooked & grated
Mexican cheese; enough to cover tops before baking Mexican cheese; enough to cover tops before baking
Taco seasoning to taste (See my DIY Taco Seasoning – 2 Tbs = 1 Taco seasoning packet) Taco seasoning to taste (See my DIY Taco Seasoning - 2 Tbs = 1 Taco seasoning packet)
*NOTE: You can also make an Italian version by substituting the rotel tomatoes/taco seasoning with Italian diced tomatoes and Italian seasonings: subheading: *NOTE: You can also make an Italian version by substituting the rotel tomatoes/taco seasoning with Italian diced tomatoes and Italian seasonings:

Cut tops off peppers and remove seeds.
Place peppers (Leave whole or cut to make 4 halves) in a large saucepan and cover with water.
Bring to a boil; cook for 3 minutes.
Drain and immediately place in ice water; invert on paper towels.
In Dutch oven, sauté ½ c diced green peppers
Add beef/turkey; cook through
Drain.
Remove from the heat.
Stir in 1 cup tomatoes, cauliflower, & taco seasoning TO TASTE
Spoon into peppers.
Place in an ungreased shallow 2-qt. baking dish.
Drizzle with remaining tomato sauce and cheese.
Cover and bake at 350 degrees F for 25 to 30 minutes or until peppers are tender.

1 Lean, 3 Greens, and 3 Condiments  1 Lean, 3 Greens, and 3 Condiments
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