• prep: 0 hr
• cook: 50 min
• total: 50 min

servings:

To “rice” the cauliflower - cut raw cauliflower into bite-size pieces. Place cauliflower in the food processor. Pulse for about seven 1-second pulses until cauliflower pieces are about the size of rice.

• 2 tablespoons coconut oil
• 6 green onions, sliced, white and green parts separated
• 1 pound ground beef
• 1 1/2 teaspoons ground cumin
• 2 cloves garlic
• 3 cups riced cauliflower, (see headnote)
• 1 (4.5-ounce) can or jar green chiles
• 2 cups shredded Monterrey Jack cheese (or Fontina for Gaps approved), divided
• 1/2 teaspoon Celtic sea salt
• 4 large red, yellow or orange bell peppers, cut in half lengthwise, seeds removed
• 1/2 cup sour cream or creme fraiche
• 1/2 cup salsa (here's a great recipe for homemade salsa)

Click Here For Step-By-Step Instructions