Rinse bell peppers and cut them in half. Remove seeds/etc from inside. Rub inside and outside of peppers with olive oil

Chop up the mushrooms into small pieces Mince the onion and garlic

Heat up sautee pan, add olive oil, add mushrooms, onion and garlic. Sautee for 3-5 minutes, until tender

Microwave cauliflower rice for at least 6 minutes, until tender.

Add mushrooms, onion, garlic, and cauliflower together in a bowl. Mix in the tomato paste, basil, oregano and parmesan cheese. Liberally sprinkle with salt and pepper.

Distribute filling evenly among the bell pepper halves

Pre-heat oven to 400

Line pan with tinfoil and place the filled bell pepper halves in the pan. Sprinkle cheese on top of bell pepper halves and cover with tinfoil

Place into oven for 30 minutes.

After 30 minutes, reduce heat to 375 and bake for another 15 minutes