Here, you’ll stuff bell peppers with riced cauliflower (rather than rice) for a lower-carb take on the classic. (But don’t worry: There’s plenty of cheese.) Look for bell peppers that are longer than wide so they’ll stand up in the baking dish.
Here’s our hack to prepare the bell peppers. Cut about 1/2 inch off the stem end, thereby removing that stem and opening a “lid” into the pepper. Run a serrated grapefruit spoon (or a paring knife — but take care not to cut the pepper) around the inside to loosen the white, fibrous membranes from the interior walls. Discard all that stuff and you’re ready to stuff the pepper.