Preheat oven to 375 degrees.

Slice the peppers in half from top to bottom and scoop out the seeds and membranes. Place cut side up in a 9x13 baking dish. Add 2-3 tablespoons of water to the bottom of the pan. There should be just enough water to cover the bottom of the dish.

Brown the beef in a medium skillet over medium heat, crumbling the meat as it cooks. Once browned, drain the grease.

While the beef is cooking, microwave the cauliflower rice according to package directions.

Add the tomatoes, garlic, Italian seasoning, and salt to the beef and stir well to combine.

Remove from the heat and stir in the cauliflower rice and 1 cup of mozzarella cheese.

Spoon the mixture evenly between the peppers and top with the remaining mozzarella and Parmesan.

Cover with foil and bake for 20 minutes. Remove foil and continue baking for 10 minutes or until peppers are as tender as you’d like.

Sprinkle with basil or parsley before serving.