Mini Taco Stuffed Peppers

Step 1: Preheat oven to 350°F.

Step 2: Slice approximately one-third from the side of each pepper lengthwise. Reserve the removed pepper pieces and remove the seeds from the remaining peppers.

Step 3: Finely chop the reserved pepper pieces and set aside.

Step 4: Cook the ground beef and chopped peppers in a hot skillet over medium-high heat for 5–7 minutes, stirring occasionally, until the beef is fully browned. Drain any excess liquid.

Step 5: Stir in the taco seasoning and ¾ cup water. Cook over medium heat for approximately 5 minutes, stirring occasionally. Allow the mixture to cool slightly.

Step 6: Using a small spoon, generously fill each pepper with the beef mixture. Arrange on a baking sheet and bake for 8–10 minutes.

Step 7: Meanwhile, prepare the cilantro cream sauce by combining the sour cream, cilantro, minced garlic, lime juice and a pinch of salt until smooth. Refrigerate until ready to serve.

Step 8: Remove the peppers from the oven and top with shredded cheddar. Return to the oven for 1–2 minutes, or until the cheese has melted.

Step 9: Top with cilantro cream sauce and serve. Add salsa or guacamole, if desired.