1 cup cauliflower florets, pulsed in food processor until finely chopped and it resembles rice
1/2 yellow onion, diced
2 cloves garlic, minced
2 tbsp tomato paste
1 tsp garam masala
1/4 tsp cumin
1/4 tsp coriander
Dash of salt and pepper
Preheat oven to 375F.
Roast the bell peppers, hollow side up, on a baking sheet while you prepare the other ingredients.
While the peppers are roasting, heat a skillet over medium heat. Add the mutton, cauliflower rice, onion, garlic, tomato paste and spices to skillet and cook, stirring frequently, until meat is browned.
Remove the bell peppers from the oven and scoop lamb mixture evenly between bell pepper halves.
Return to the oven and roast for an additional 30 minutes, until peppers are softened and beginning to brown.