Cut holes in the bottom of the peppers so they can drain. Pre-roast the peppers for 5-10 minutes before filling, so they can get soft. (But don't overdo it or the peppers will collapse.) Don't forget the cauliflower rice! Could use real rice if you prefer.

3 large red bell peppers, sliced in half horizontally and de-seeded 1/2 lb ground beef (90% lean sirloin) 1 tbsp olive oil 1 small can mushrooms 1/2 c frozen Cauliflower rice 1/2 c carrots, chopped fine 1/4 onion, chopped fine Shredded cheddar cheese 1 can italian tomato sauce pinch of garlic powder pinch of oregano Salt & Pepper to taste

Preheat oven to 375F. When oven is hot, place sliced peppers on nonstick foil and put in oven to start cooking, 5-10 minutes. Sautee beef in a skillet; when cooked through, drain & place beef in a separate bowl. Sautee vegetables & cauliflower rice in olive oil til tender. Return cooked beef to pan; add tomato sauce, garlic powder, oregano and salt & pepper to taste. Remove peppers from oven. Put some cheese at the bottom of each pepper, then spoon mixture into peppers. Top with cheese; return to oven and bake until cheese is melted & bubbly.