Preheat the oven to 375 degrees F. Wash the bell peppers, slice off the tops, and remove the seeds and membranes. Keep the peppers whole.

Brown the ground beef and diced onion in a large skillet over medium heat, breaking up the beef as it cooks. Drain any excess liquid.

Add the cauliflower rice and cook for 3–5 minutes, stirring occasionally, until any excess moisture has evaporated.

Stir in the cheddar cheese, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper. Remove from the heat.

Spoon the beef mixture evenly into the four whole bell peppers. Place them upright in a baking dish and pour 1/4 cup of water into the bottom of the dish.

Cover tightly with foil and bake for 30–35 minutes.

Bake uncovered for another 10–20 minutes, until the peppers are tender.

While the peppers bake, whisk together the light mayonnaise, sugar-free ketchup, mustard, diced pickles, pickle juice, garlic powder, and vinegar. Refrigerate until ready to serve.

Let the peppers rest for a few minutes. Drizzle each with burger sauce or serve the sauce on the side.