Prepare the filling: if you are using cauliflower rice to make these stuffed peppers, cook it in a pan for a few minutes with the spices/herbs included in the ingredients' list and a bit of olive oil. Once the cauliflower rice is ready, wait a few minutes before mixing it with the cheese and adding it into the peppers. If you bake them straight away, you want to wait until the rice is slightly warm but if you plan to assemble the stuffed peppers and store them in the fridge, it's better to wait until the rice is cold. If you are using homemade fresh cauliflower rice, you can skip this step and simply mix it with the spices, herbs, olive oil and cheese in a bowl.

If your peppers are small, remove just the top part of each pepper and add the filling. If your peppers are quite large, you can remove the top and cut each pepper in 2 parts. Either way, ensure you have enough space to add a good amount of filling.

Finish off the stuffed peppers with a drizzle of olive oil and bake in a preheated oven at 180°C for approx. 25-30 minutes or until they turn crispy and golden on top. Serve warm as they are or with some additional toppings like fresh herbs, avocado, green chillies or a pinch of black pepper.