Mexican Style Stuffed Peppers

So remember at the bottom of the Spanish Rice recipe how I said to make extra and you could make a totally different dinner out of it? This would be that dinner and it is delicious! I'll include both recipes on how to make it with leftovers or if you want to whip it up fresh.

Fresh version:
1 lb Ground meat (turkey or beef)
1 28 oz Can diced tomatoes
1 Head cauliflower - "riced"
1 Can green chilies
3 tsp Chili powder
4 tsp Cumin
Salt and pepper to taste
1/2 Red onion
1/2 C Cilantro
4 Cloves garlic
4 Bell peppers

Brown your meat along with the onions, garlic and spices. Put the cauliflower in the microwave for 3 minutes covered to soften. Add the tomatoes, cauliflower and chilies to the meat mix and put into hollowed bell peppers. Bake covered with a little water in the bottom of the dish at 350 for about 1 1/2 hrs. or until the peppers are soft depending on the size.

Now if you had tacos and Spanish "rice" for dinner you can take your left over meat and mix it right in with the "rice" add a little salsa so its nice and juicy and bake as directed above.