Halve all the peppers, leaving the stem. Clean out seeds and white veins. Rinse and set aside.
Making the filling
Season the meat with garlic powder, onion powder, 1 tsp of pepper, cumin and 1 1/2 of salt. Mix well.
Heat oil to medium heat, add in seasoned meat and cook stirring until it browns.
Add 1 tbsp of hot sauce and the tomato sauce. Stir. Reduce heat to low and simmer until the liquids have evaporated.
Mix in the cauliflower. Taste and add hot sauce, pepper and salt to taste, if necessary. Remove from the heat and set aside. We don't need to cook the cauliflower, this will happen later in the process.
Assembling and Cooking the Peppers
Mix all the ingredients for the base sauce, adjust salt to taste. Pour into a large pan.
Stuff the peppers with the meat mixture, and place on the base sauce. Top with the cheese. Cover with a tight fitting lid. Simmer over low temperature until the peppers have softened, but are still firm enough to hold their shape (about 10 minutes).
Making the Avocado Sauce
Mix all the ingredients with a blender, taste and adjust salt to taste. Chill while peppers are simmering.
Serve peppers with chilled avocado sauce on the side.
You're going to be needing a very large pan to finish cooking this, at least 16" (30 cm) in diameter, 0r split into the two largest pans you have.