Preheat oven to 350 degrees F.

Wash and dry bell peppers.  Slice in half and remove interior seeds.

Chop onion, celery, and cooked meat.  Mince the garlic.

In a large bowl, add the spices, meat, and cauliflower and set aside.

In a saucepan over medium-low heat, add two tablespoons of olive oil.  Add the onion, celery and cook for about 5 minutes until translucent and cooked through.  

Add the diced tomatoes and minced garlic and cook for another minute or two.  Stir to combine.

Add the saucepan mixture ingredients to the large mixing bowl and stir everything together.

Check the seasoning and if needed add more salt and/or ground pepper.

Place peppers in a large casserole dish (I prefer a 9 x 12), and add one cup of water to the bottom.

Place the peppers in the oven for 10 minutes to pre-bake the peppers.

Take the peppers out and let them cool for a few minutes.  Or if able, start to add the chicken filling and generously fill each bell pepper.  Place pepper lids on top.  (As shown in photos).

Bake for about 45-55 minutes until heated through and the peppers are cooked through.  Oven temperatures vary so it could take up to an hour to cook through.  In my oven, it took 55 minutes.

Serve a pepper over tomato sauce, riced cauliflower, or just have plain.  

Store leftovers in the refrigerator for up to a few days.  The recipe makes great leftovers!