# What You Need:
→ Bell Peppers
01 - 4 large bell peppers, any color, tops sliced off and seeds removed
→ Taco Filling
02 - 1.1 lbs ground beef (80/20 blend)
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 medium tomato, diced
06 - 1 tbsp tomato paste
07 - 1 tsp ground cumin
08 - 1 tsp chili powder
09 - 1/2 tsp smoked paprika
10 - 1/2 tsp dried oregano
11 - 1/2 tsp salt
12 - 1/4 tsp black pepper
13 - 2 tbsp olive oil
→ Cheese and Garnish
14 - 1 cup shredded cheddar cheese
15 - 2 tbsp fresh cilantro, chopped (optional)
16 - 2 tbsp scallions, sliced (optional)
17 - Sour cream for serving (optional)
# Directions:
01 - Preheat oven to 375°F. Lightly grease a baking dish large enough to accommodate all bell peppers standing upright.
02 - Slice off the tops of the bell peppers and remove all seeds and membranes. If necessary, trim the base slightly to ensure they stand upright. Arrange prepared peppers in the baking dish.
03 - Heat olive oil in a large skillet over medium heat. Add chopped onion and minced garlic, sautéing for 2-3 minutes until softened and fragrant.
04 - Add ground beef to the skillet, breaking it apart with a spoon as it cooks. Continue cooking for 6-8 minutes until fully browned and cooked through. Drain excess fat if necessary.
05 - Stir in diced tomato, tomato paste, cumin, chili powder, smoked paprika, oregano, salt, and pepper. Simmer for 3-4 minutes until the mixture becomes fragrant and slightly thickened.
06 - Divide the taco beef mixture evenly among the hollowed bell peppers, packing gently to fill each pepper completely.
07 - Sprinkle shredded cheddar cheese generously over the top of each stuffed pepper.
08 - Cover the baking dish loosely with aluminum foil and bake for 20 minutes.
09 - Remove foil and bake for an additional 10 minutes until the cheese is melted, bubbly, and lightly browned.
10 - Remove from oven and garnish with fresh cilantro and scallions if desired. Serve immediately with a dollop of sour cream on the side.
