Ingredients
Scale
- 4 medium bell peppers, any color ((seeded and halved))
- 1½ pounds lean ground beef
- 1 recipe or packet taco seasoning mix ((use gluten free if needed))
- ¾ cup water
- 1½ cup cheddar cheese
- 1 cup sour cream
- ½ cup salsa
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray.
- Wash peppers, slice lengthwise in half, and remove seeds and membranes. Place pepper halves cut-side up in a microwave-safe casserole dish with ¼ cup water. Cover and microwave 5 to 6 minutes, or until peppers are just starting to soften. Carefully drain any excess water.
- While the peppers cook, brown the ground beef in a large skillet over medium heat until cooked through, breaking it up as it cooks. Drain excess grease if needed. Add taco seasoning and ¾ cup water to the skillet. Stir and simmer according to the recipe or packet directions, until the mixture thickens.
- Remove skillet from heat. Stir in sour cream, salsa, and 1 cup of the shredded cheddar cheese until fully combined.
- Arrange peppers in the dish and fill each half generously with the beef mixture. Sprinkle with the remaining ½ cup cheddar cheese.
- Bake 20 to 30 minutes, or until peppers are soft, heated through, and the cheese is melted. Serve warm and top with your favorite taco toppings.