1. Preheat your oven to 190°C.

2. Cut the tops off the bell peppers and remove the seeds and membranes. Rinse them well and set aside.

3. In a large skillet, heat some olive oil over medium heat. Add the diced onion and minced garlic, and sauté until they become translucent and fragrant.

4. Add the ground beef to the skillet and cook until browned, breaking it up into small pieces with a spatula or spoon.

5. Stir in the cauliflower rice, dried oregano, dried basil, paprika, salt, and pepper. Cook for an additional 3-4 minutes until the cauliflower rice is tender.

6. Remove the skillet from heat and stir in half of the shredded cheddar cheese until melted and well combined.

7. Spoon the ground beef mixture into each bell pepper, filling them evenly. Place the stuffed peppers in a baking dish.

8. Sprinkle the remaining shredded cheddar cheese on top of each stuffed pepper.

9. Cover the baking dish with foil and bake in the preheated oven for 25 minutes.

10. After 25 minutes, remove the foil and continue baking for an additional 10 minutes or until the cheese is bubbly and slightly golden.

11. Once done, remove from the oven and let the stuffed peppers cool for a few minutes before serving.

Enjoy your delicious keto-friendly Stuffed Peppers with Ground Beef and Cheese!