Spiced Lamb and Riced Cauliflower Stuffed Bell Peppers

Very tasty keto version of a Mediterranean / North African favorite. Good one-dish meal.

Ingredients
6 red and/or yellow bell peppers
1 lb ground lamb
1/2 tsp ground allspice
1/2 tsp ground cardamom
1 tsp ground coriander
1 1/2 tsp ground cumin
1 tsp moroccan spice
2 tsp Za'atar
3 tsp Harissa paste
EVOO
2 small onions minced
1/2 cup pine nuts, toasted
2 cups riced cauliflower toasted
2 T chopped fresh parsley

Preparation
Toast pine nuts stovetop and set aside
Toast riced cauliflower under broiler on baking sheet, ca 10 min., set aside
Set oven to 350F
Mix lamb and all spices thoroughly in a bowl
Brown lamb in 1 T EVOO, separating the meat completely, set aside
Sautée onions in 1 T EVOO until tender.
Mix meat, cauliflower, onions, chopped parsley and pine nuts in a bowl, adding salt and pepper to taste

Cut bell peppers lengthwise, remove stems and seeds, place in large baking dish
Fill the peppers with the mixture, pressing lightly and slightly mounded
Set peppers in baking dish holding them snugly; cover tightly with aluminium foil
Bake for 40 minutes
Uncover and broil until top is slightly crusted, 10 min.

Serve warm or room temperature.