Preheat to 375°F (190°C). While it warms up, halve the peppers lengthwise and scoop out the seeds. You want a sturdy shell that won’t collapse under all that filling.

Sauté the filling. Heat a skillet, brown the meat with onions and garlic, then stir in jalapeño, spices, and a splash of lime juice. You’re building the flavor base here, so don’t rush this step.

Fold in low-carb fillers. Add cauliflower rice and diced tomatoes, simmer a few minutes so they soak up the goodies. The texture should be hearty, not mushy.

Stuff and bake. Spoon the filling into the pepper boats, top with cheese, and bake until the peppers are tender and the cheese is bubbling. Pro-tip: broil for a minute at the end for a golden crown.

Finish with brightness. A squeeze of lime, a handful of cilantro, and optional avocado slices keep things fresh and vibrant.