Preheat your oven to 375 degrees F. Prepare a sheet pan and set aside.
Cut the top off of each pepper, remove the seeds and thick white pith, then slice them in half lengthwise. Add to your sheet pan, open side up.
Drizzle each pepper lightly with oil, and season with sea salt and pepper to taste.
Roast the peppers for 15 minutes until the bottoms have a nice brown base and are mostly tender. Then flip and roast another 5 minutes or so, until the edges soften and start to brown. You want them to hold their shape but not be stiff.
Remove from the oven and set aside.
While your peppers are roasting, make your filling.
Preheat a large skillet over medium heat. Add avocado oil, then ground beef, and season with salt and pepper. Cook, stirring occasionally and breaking up the chunks, 5-8 minutes or until the beef is about halfway cooked through.
Add riced cauliflower to your pan and stir to combine. If you used low fat beef or the mixture looks dry, add another tablespoon of oil. Cook 2-5 more minutes until the cauliflower starts to soften and turn translucent.
Add the entire packet of Kevin’s Natural Foods Classic Taco Sauce and bring to a simmer. Reduce the heat to medium low, and cook 3-5 minutes, until the cauliflower is tender but still has a slight bite. Remove the pan from from the heat and set aside.
Plate your pepper halves and begin scooping filling into each piece. You may have extra filling depending on the size of your peppers. See our notes for leftover ideas.
Top with chopped cilantro and enjoy immediately.