Heat oven to 400F. While oven heats, microwave riced cauliflower per package instructions.
Brown meat; drain. Stir in taco seasoning and water. Simmer on low heat. Add tomatoes, 1/4 cup salsa, cumin and cauliflower rice. Stir to combine.
Cut tops off peppers. Throw away tops and remove any seeds. Pour salsa in bottom of an oven safe baking dish.Place peppers upright in dish in the salsa. Divide mixture evenly between each pepper. **Refrigerate remaining beef mixture and serve over spinach for fast taco salad meal another day.
Bake peppers for 30 minutes or until peppers are tender. (Optional extras: serve with salsa, sprinkle with cheese or add fresh cilantro)