Mexican Stuffed Peppers

4 Bell Peppers Halved & Seeded (give or take depending on size.)
1 PKG Cauliflower Rice, Sauteed with Fresh Onion & Fresh Garlic
1 Lb of Ground Meat, Browned & Seasoned With Onion Powder, Garlic Powder, Salt, Pepper, Cumin, Paprika, Chili Powder, & Cayenne To Taste
1 Can Of Rotel Style Tomatoes & Chilis, Drained
4 oz of Cream Cheese
1 PKG of Shredded Meican Cheese

Combine all ingredients except for Bell Peppers & Shredded Cheese in a Pan & heat through until Cream Cheese is Melted.
Fill Peppers with this mixture & place on a cookie sheet or cake pan.
Bake at 350 for 30 min
Top with cheese & bake until the cheese is melted.
Eat them like this or top with a little Guac & Sour Cream!
Enjoy!