Cut tops and insides out of bell peppers, place in baking dish.
In a large skillet, heat 1 tablespoon olive oil over medium-high heat and add 1 medium diced yellow onion, and 2 tablespoons garlic. Brown until fragrant. Add 1 lb. ground turkey and 2 cups frozen cauliflower rice, stiring occasionally.
Once meat is cooked and cauliflower rice is tender (about 5 minutes), add 2 tablespoons tomato paste, ½ teaspoon cumin, ½ teaspoon cayenne, ½ teaspoon garlic powder and ½ teaspoon onion powder. Stir until combined.
Scoop meat mixture evenly into bell peppers, pour ¼ cup chicken broth on the bottom of the pan (helps steam the peppers) and place in oven for 30 minutes.
Once cooked, place ⅛ cup shredded cheddar cheese on each pepper and turn broiler on. Put back in oven for 3 - 5 minutes until cheese is melted.
Enjoy!
Recipe by Afitcado at https://www.afitcado.com/mexican-stuffed-peppers/