Hearty and delicious, these peppers offer a flavorful kick to your weeknight dinner routine. For more heat, add some jalapeño to the filling. Non-keto eaters would enjoy this recipe just as well, and can pile the filling into a tortilla if desired.
Preheat oven to 350°F. Heat a large skillet over medium-high. Add ground beef; cook, stirring often to crumble, until browned, about 6 minutes. Add onion, and cook, stirring often, until onion softens, about 3 minutes. Add chili powder, salt, and cumin; cook, stirring often, until fragrant, about 1 minute.
Add cauliflower, and cook until tender, about 4 minutes. Stir in green chiles, and remove from heat. Stir in 3/4 cup of the cheese and 3 tablespoons of the cilantro.
Fill each pepper generously with beef mixture, and top each with 1 tablespoon salsa. Place peppers in an 8-inch baking dish, and cover with aluminum foil. Bake in preheated oven for 40 minutes. Remove foil, and top evenly with remaining cheese. Bake until golden and bubbly, about 10 minutes. Top with avocado slices. Sprinkle with remaining cilantro, and serve with lime wedges.