Instructions

1. Preheat your oven to 350°.
2. Cut your bell peppers lengthwise in half and remove all of the seeds. Place peppers cut side down on a greased baking sheet and bake for 20 minutes at 350°.
3. Meanwhile, in a large saute pan sprayed with non-stick spray, add diced onions. Cook for a few minutes until tender and add the ground beef, garlic, cumin, coriander and chili powder. Using a meat chopper, break up the meat so it is crumbled into small pieces.
4. Cook the cauliflower rice according to the package directions and add to the cooked meat along with the Rotel, salsa and green chilis. Stir until well combined and remove from the heat.
5. Spray a 9x13 pan with non-stick spray and arrange the bell pepper halves in the pan, cut side up. Spoon the meat and rice mixture into the pepper halves heaping full, and top each pepper with 1/4 c. shredded cheese.
6. Bake for 20 minutes at 350°. Remove from the oven and serve warm with a dollop of Greek yogurt and additional salsa.