Instructions

1. Preheat oven to 400 degrees. Add 2-3 tablespoons of water to a 9x13 baking dish.
2. Slice the peppers in half from top to bottom and scoop out the seeds and membranes. Place cut side up in the baking dish with the water. There should be just enough water to cover the bottom of the dish.
3. Brown the beef in a medium skillet over medium heat, crumbling the meat as it cooks. Once browned, drain the grease.
4. While the beef is cooking, microwave the cauliflower rice according to package directions.
5. Add the tomatoes and taco seasoning to the beef and stir to combine.
6. Remove from the heat and stir in the cauliflower rice and ½ cup of cheddar and Monterey jack cheese.
7. Spoon the mixture evenly between the peppers and top with the remaining cheese.
8. Cover with foil and bake for 15 minutes. Remove foil and continue baking for 10 minutes or until peppers are as tender as you’d like.
9. Dollop with sour cream and sprinkle with black olives, cilantro, and tomatoes before serving.