We call these 'Low Carb Treasure Pockets,' and it’s not rare for everyone to fight over the last one at the table!

Preheat your oven to 375°F (190°C).
Slice the tops off the bell peppers and remove the seeds and membranes.
Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing until softened, about 3 minutes.
Add the ground chicken or turkey to the skillet, browning it and breaking it into crumbles as it cooks, about 5-7 minutes.
Stir in the cauliflower rice, diced tomatoes, oregano, paprika, salt, and pepper. Let the mixture cook for another 5 minutes.
Remove the skillet from heat and mix in half of the shredded mozzarella cheese.
Stuff each bell pepper with the filling mixture, pressing down gently.
Place the stuffed peppers in a baking dish and cover with foil. Bake in the oven for 30 minutes.
Remove the foil, sprinkle the remaining cheese on top, and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Let the peppers cool slightly before serving.
Variations & Tips
For a different flavor profile, consider adding a teaspoon of cumin and chili powder for a southwestern twist. Substitute ground beef or pork for the poultry if you prefer a richer taste. Vegetarians can replace the meat with black beans or lentils for a hearty, plant-based filling. You may also experiment with different cheese varieties such as cheddar or feta for unique flavor combinations.