# Components:
→ Bell Peppers
01 - 4 large bell peppers, any color, tops removed and seeds cleaned out
→ Taco Filling
02 - 1.1 lb ground beef, 80/20 blend
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 medium tomato, diced
06 - 1 tablespoon tomato paste
07 - 1 teaspoon ground cumin
08 - 1 teaspoon chili powder
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon dried oregano
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - 2 tablespoons olive oil
→ Cheese and Garnish
14 - 1 cup shredded cheddar cheese
15 - 2 tablespoons fresh cilantro, chopped, optional
16 - 2 tablespoons 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 pepper tops and remove seeds thoroughly. Trim the base slightly if needed to ensure peppers stand upright. Arrange in prepared baking dish.
03 - Heat olive oil in a large skillet over medium heat. Add chopped onion and minced garlic, sauté for 2 to 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 to 8 minutes until browned and cooked through. Drain excess fat if necessary.
05 - Stir in diced tomato, tomato paste, cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Simmer for 3 to 4 minutes until the mixture thickens and spices become fragrant.
06 - Divide the taco beef mixture evenly among the hollowed bell peppers, spooning it in gently and packing it lightly to fill completely.
07 - Sprinkle shredded cheddar cheese generously over the top of each stuffed pepper.
08 - Cover the baking dish loosely with aluminum foil. Bake for 20 minutes.
09 - Remove foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
10 - Remove from oven and garnish with fresh cilantro and scallions if desired. Serve hot with a dollop of sour cream on the side if preferred.
