Four big bell peppers, any color One pound of beef—or turkey—for a leaner choice. One cup, fresh or canned chopped tomatoes One cup shredded cheese—Mexican mix or cheddar
One tablespoon taco seasoning ½ cup chopped onion Olive oil, 1 tbsp Taste your salt and pepper. Fresh cilantro (optional) for garnish.
Turn on the oven to 375°F (190°C). This guarantees consistent cooking of your peppers and tenderizing effect.
Cut the bell peppers' tops off and discard the seeds and membranes. If you so like, you can also cut them half lengthwise. Cut side up, then arrange in a baking dish.
In a skillet set over medium heat, warm the olive oil. Add the chopped onion and sauté through until transparent. Add the ground beef then, heat until browned. Empty any extra fat.
Add the diced tomatoes, taco seasoning, salt, and pepper. Allow the mixture to simmer for roughly five minutes so the flavors merge together.
Spoon the tightly packed taco filling into each bell pepper. Shredded cheese top every pepper.
Bake for twenty minutes, covered the baking dish with foil. Remove the foil and bake until the cheese bubbles and turns brown, ten more minutes.
Once out of the oven, let the peppers cool for a few minutes. Present warm; garnish with fresh cilantro if desired.