Preheat oven to 400 degrees.

In large bowl, combine parmesan, garlic, marinara, and season with salt and pepper. Stir until combined, then gently for into chicken.

Spoon mixture into halved bell peppers (remove seeds and membranes) and sprinkle with mozzarella cheese.

Pour chicken broth into baking dish (to help peppers steam) and cover with foil.

Bake until peppers are tender, 55 minutes to 1 hour. Uncover and broil 2 minutes.

Garnish with parsley.

Preheat oven to 375 degrees.

Cut off tops of bell peppers. Remove seeds and membranes. Rinse bell peppers, if necessary, cut thin slice from the bottom of each peppers they stand upright. Set aside.

Brown ground turkey, Italian ground turkey and onion in large skillet on medium-heat. Drain fat. One cooked add in the cauliflower rice and cook for a 5 minutes.

One cooked add in the cauliflower rice and cook for a 5 minutes.

Then add in the tomato paste, diced tomatoes, Italian seasoning and garlic powder; mix until well blended.

Stuff the peppers with turkey mixture.

Put foil on top and bake 30-45 minutes or until peppers are tender.

Sprinkle with cheese and bake for 5 more minutes or until cheese is melted.

For extra spice add in 1 TBSP chili powder

Heat a large skillet over medium heat.

Put the ground beef and 2 tablespoons of the seasoning blend in the pan and cook until the meat is browned and cooked through, about 15 minutes.

To the skillet, add the diced tomatoes and green chilies, coleslaw mix, and remaining 2 tablespoons of the seasoning blend. Cook until the cabbage is tender, about 7 minutes.

Taste and add salt, if desired.

Garnishments: Top each serving with avocado slices, green onions, as well as cilantro, jalapeños, black olives or sour cream, if using.