Trim the cauliflower florets, cutting away as much stem as possible. In 3 batches, break up the florets into a food processor with a little water and pulse until the mixture resembles couscous.
Put the cauliflower rice into the colander for few minutes to drain the water.
Mince the bellpepper, onion and celery. Set aside.
Slice off the tops of each bell pepper, about 1/2 inch. Remove the seeds and membrane. Pepper should be able to stand up straight, if not – cut a thin slice off of the bottom.
Heat olive oil over medium heat in a large skillet. Add the garlic, onion, bellpepper and celery.
Add the cauliflower rice, stir to combine. Add salt and pepper to taste.
Cook for about 4 minutes and transfer to a bowl.
Stuff bell peppers with cauliflower mixture.
Top it with shredded cheese.
Loosely Cover each bellpepper with wax paper and microwave it for 6 minutes in full power.
Get the stuffed bell pepper and check if the bellpepper is tender, if not, you can place in the microwave again for another 3 more minutes.
