Set your oven to 375°F (190°C) and line a smaller baking sheet with parchment paper. Arrange the six halved and seeded bell peppers cut-side up on the prepared baking sheet, then set them aside.

Before starting, ensure your shredded chicken and uncooked cauliflower rice are ready to go—this recipe works best if you have these prepped in advance.

Combine the cooked chicken, mayonnaise, and half the shredded cheese in a large mixing bowl. Stir together using a silicone spatula until well mixed, then set aside.

Heat a heavy-bottomed skillet over medium-high heat and add the ghee or clarified butter. Once the butter has melted, toss in the diced onion, chopped bell pepper, and half of the salt.

Sauté for about 5-6 minutes until the onions turn translucent. Stir in the cauliflower rice and the remaining salt, cooking until the rice begins to soften and lose its raw texture.

Sprinkle in the chili powder, smoked paprika, cumin, garlic powder, and oregano. Mix everything thoroughly and cook for another 1-2 minutes to let the spices bloom.

Transfer the cooked vegetable mixture to the mixing bowl with the chicken and stir until well incorporated.

Fill each bell pepper half with the chicken mixture, distributing it evenly among the peppers. Sprinkle the remaining cheese over the tops.

Bake the stuffed peppers in the oven for about 30 minutes, or until the cheese is melted and the filling is hot.

Allow the peppers to cool for 5-10 minutes before serving. Add your favorite toppings and dig in!