1. In a large sauce pan, bring 4-quarts of water to a boil. Add bell peppers and cook until peppers just begin to soften, about 3 minutes. With a slotted spoon, remove bell peppers and place on a plate lined with a kitchen towel or paper towels.
2. Return water to a boil and add cauliflower rice, cooking until tender, about 13 minutes. Drain the rice in a colander, and empty into a large bowl and set aside.
3. Adjust oven rack to the middle position, and preheat oven to 350 degrees F.
4. Over medium high heat, spray with olive oil in a large skillet.
5. Add onion and cook, stirring occasionally, until softened and starting to brown, about 5 minutes. Add ground beef or turkey, breaking into small pieces, and cook until no longer pink, about 4 minutes.
6. Stir in garlic and cook for about 30 seconds. Transfer beef, onion, and garlic mixture to large bowl with cauliflower rice.
7. Stir in tomatoes, (PHASE 2: Add cheese) cilantro, chili pepper, cumin, salt and pepper to taste.
8. In a small, 9-inch square baking dish lined with aluminum foil for easier clean up, place peppers cut side up.
9. Divide filling evenly among peppers (about ½ to 2/3 cup per pepper). Add 1-2 tbsp of tomato paste over each filled pepper and (PHASE 2 option: sprinkle each with 1-2 tbsp of cheese).
10. Bake until cheese is browned and filling is heated through, about 25-30 minutes.

GARLIC-LIME GREEN BEANS

1. While peppers are baking, heat olive oil spray in a medium sized skillet.
2. Add green beans, garlic, lime juice, and red pepper flakes.
3. Cook, stirring on occasion, until green beans are softened and garlic is browned, about 10-15 minutes.