Fill a large stockpot within 10 inches of the top and bring to a boil.
While waiting for the water to boil, cut the tops off of 4 bell peppers and remove seeds and vein. Alternatively, cut the peppers in half lengthwise.
Place the peppers in the boiling water for 5 minutes. Drain and set aside.
In a large skillet over medium heat, add the olive oil and cook for 1 minute.
Add the garlic and onion to the pan and cook for about 2 minutes until fragrant and onions start to turn translucent.
In the same skillet, stir in the ground beef, chorizo, paprika, chili powder, salt and pepper and cook until meat is browned.
Remove the meat mixture from the heat.
In a large mixing bowl, stir together the meat, tomatoes, cauliflower, queso fresco and cilantro until thoroughly combined.
Stuff the peppers and place in a casserole dish. Extra filling can be placed around the peppers or stored in the refrigerator to use later in a omelette or more stuffed peppers.
Top the peppers with the queso asadero.
Bake for 20 minutes.
Serve hot. Leftovers are great and are good for several days in the refrigerator.