Cleaning the peppers: Halve all the peppers, leaving the stem. Clean out seeds and white veins. Rinse and set aside.
Seasoning the meat: Season the meat with garlic powder, onion powder, 1 teaspoon of pepper, cumin, and 1½ of salt. Mix to combine well.
Cooking the meat: Heat oil to medium heat, add in seasoned meat, and cook stirring until it browns.
Simmering: Add 1 tablespoon of hot sauce and the tomato sauce. Stir. Reduce heat to low and simmer until the liquids have evaporated.
Adding cauliflower: Taste and add hot sauce, pepper, and salt to taste, if necessary. Mix in the cauliflower or rice.Remove from the heat and set aside. We don't need to cook the cauliflower, this will happen later in the process.
Assembling: 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.
Cooking: 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 avocado sauce: Mix all the ingredients with a blender, taste, and adjust salt to taste. Chill while peppers are simmering.
Serving: 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.Nutritional info calculated using cauliflower.