Preheat oven to 400°F. Oil a large (9x13”) baking dish.
Halve the peppers and clean out the seeds and membranes. Rub a little olive oil on the inside of each pepper. Place in baking dish and sprinkle with salt and pepper. Roast for 15 minutes, until peppers are soft but undercooked. Remove from oven and set aside.
3 bell peppers, Salt and pepper, 2 tablespoons olive oil
Meanwhile, heat a large skillet over medium heat. Add the remaining olive oil and saute the onion until soft, about 3 minutes. Add in the ground beef and cook until no longer pink. Drain off any fat if necessary.
2 tablespoons olive oil, ½ medium-sized onion, 1 pound ground beef
Stir in garlic and cook until fragrant, about one minute. Stir in the tomato sauce, cauliflower rice, Italian seasoning, salt and pepper to taste. Sprinkle with red pepper flakes. Cook for about 2 minutes more.
1 tablespoon Italian seasoning, ¾ cup tomato sauce, 3 cloves garlic, Salt and pepper, 1 teaspoon red pepper flakes, 1 cup prepared cauliflower rice
Turn off heat and stir in half of the fontina cheese and all of the parmesan. Spoon this mixture into the par-baked peppers. Top each one with remaining fontina.
1 cup shredded fontina cheese, ¼ cup grated parmesan cheese
Lower oven temperature to 350°F and bake for 20 to 25 minutes, until cheese is melted and pepper is soft and tender, and edges are starting to brown.
Remove from oven and allow to cool for just a couple minutes. Sprinkle with fresh basil or parsley if desired and serve warm.
Fresh basil or parsley for garnishing