Pre-heat oven to 190c.
Prepare cauliflower rice by cutting the cauliflower into chunks, including the cores. Place into a food processor. Pulse until the cauliflower resembles the texture of rice. Work in batches, if necessary, and be careful not to over-process or it’ll get mushy
Cut the top off each capsicum and scoop out all the seeds and white membrane.
Bring a large pot of water to a boil and place capsicums in for about 1 minute. Remove from water and place in a baking dish.
Heat a large skillet and add olive oil, garlic onion, riced cauliflower and salt. Sautee until cauliflower is tender, about 7 minutes.
Mix the salsa, cumin, chilli and lime juice into the cauliflower rice. Pack each capsicum with the filling, how much filling will depend on the size of your capsicum. Pour about 1/3 cup of water in the bottom of the baking dish and bake capsicum until mixture is heated through for about 20 minutes.
Add toppings such as- Avocado, low protein hot sauce or grated bio cheese. Garnish with extra salsa and corriander.