# What You'll Need:
→ Bell Peppers
01 - 4 large bell peppers, any color, tops sliced off and seeds removed
→ 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
16 - 2 tablespoons scallions, sliced
17 - Sour cream for serving
# How-To Steps:
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 bell peppers and remove seeds and membranes. Trim the base slightly if needed to ensure peppers stand upright. Place 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. Cook for 6 to 8 minutes until fully browned and cooked through. Drain excess fat if necessary.
05 - Stir in diced tomato, tomato paste, ground cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper. Simmer for 3 to 4 minutes until fragrant and slightly thickened.
06 - Spoon the taco beef mixture evenly into the hollowed bell peppers, packing gently to fill completely.
07 - Sprinkle shredded cheddar cheese generously over the top of each stuffed pepper.
08 - Cover baking dish loosely with aluminum foil. Bake for 20 minutes.
09 - Remove foil and bake for an additional 10 minutes until cheese is melted and bubbly. Remove from oven and let rest for 2 minutes.
10 - Garnish with fresh cilantro and sliced scallions if desired. Serve hot with sour cream dollops on the side.
