📖 Instructions

1. Preheat your oven to 400°F (200°C). Lightly grease a baking sheet. Trust me, you don't want these sticking!
2. Cut the bell peppers in half lengthwise and remove the seeds and membranes. Place them cut-side up on the prepared baking sheet. I always find that giving them a little spritz of olive oil helps them roast beautifully.
3. In a large bowl, toss the cauliflower florets with olive oil, buffalo sauce, garlic powder, onion powder, and a pinch of salt and pepper. Make sure every floret is nicely coated – that's where the magic happens!
4. Roast the cauliflower for 20-25 minutes, or until it's tender-crisp and slightly browned. Keep an eye on it; nobody likes burnt cauliflower!
5. While the cauliflower is roasting, prepare the blue cheese crumbles. If you're not a fan of blue cheese (I know, I know, some people aren't!), you can use ranch dressing or a sprinkle of your favorite cheese instead.
6. Once the cauliflower is ready, let it cool slightly. Then, spoon the buffalo cauliflower mixture into the bell pepper halves, packing it in nicely.
7. Bake the stuffed peppers for another 10-15 minutes, or until the peppers are tender and slightly softened. The smell alone will make your mouth water!
8. Remove the peppers from the oven and sprinkle with blue cheese crumbles (or your chosen topping). A little fresh cilantro or parsley adds a nice touch too.
9. Let the peppers cool for a few minutes before serving. Trust me, they're worth the wait!