Preheat oven to 350 degrees

In a medium to large size frying pan, brown beef and pork. Drain excess fat.

Dice onions and add them to the ground beef mixture. Cook until translucent.

Add the garlic, salt, pepper, Italian seasoning, Sriracha sauce and mix until fully combined.

Add the precooked cauliflower rice, marinara sauce and 1/2 cup shredded cheese.

Once the mixture is done, set aside and then start to prepare your bell peppers.

Slice the top off the bell peppers.

If the bell pepper doesn’t sit in the pan level, slightly trim the very bottom of each bell pepper so it sits level in the pan. This will keep the stuffing in the bell pepper without it falling over.

Scoop out the center membrane of each bell pepper and discard it.

Place each bell pepper open side facing up in a deep dish baking pan.

Stuff each bell pepper with the stuffing mixture until it’s completely full.

Top with a small amount of shredded cheese.

Bake at 350 degrees for 30 minutes or until the bell peppers are tender.

This will depend on the size of the bell peppers if you need to cook them longer for tenderness.