• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Halve bell peppers lengthwise; remove ribs and seeds. • Place bell peppers on a baking sheet and drizzle each half with oil; rub all over to coat. Season with salt and pepper, then arrange cut sides down. Roast on top rack until browned and softened, 15-18 minutes.

• Meanwhile, in a small pot, combine rice, 3⁄4 cup water (11⁄2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to use in Step 6.

• Halve, peel, and finely dice onion. Zest and quarter lime.

• Heat a drizzle of oil in a large pan over medium-high heat. Add cauliflower rice (draining first) and onion; season with Fajita Spice Blend, salt, and pepper. Cook, stirring occasionally, until onion and cauliflower are softened, 6-8 minutes. • Stir in Tex-Mex paste and 1⁄4 cup water (1⁄2 cup for 4 servings). Cook, stirring, until combined, 30-60 seconds. Remove from heat. • Meanwhile, in a small bowl, combine sour cream, half the lime zest, and juice from one lime wedge (two wedges for 4). Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

• Once bell peppers are done, remove sheet from oven. • Carefully flip and stuff with filling; sprinkle evenly with Mexican cheese blend. • Return to top rack and bake until cheese melts, 3-5 minutes.

• Fluff rice with a fork; stir in remaining lime zest and juice from two lime wedges (four wedges for 4 servings). • Divide rice between plates and top with stuffed peppers. Drizzle lime crema over stuffed peppers. Serve with any remaining lime wedges on the side.