# Ingredient List:
→ 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 chopped fresh cilantro, optional
16 - 2 tablespoons sliced scallions, optional
17 - Sour cream for serving, optional
# 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 pepper tops and remove seeds. Trim the base if needed to ensure peppers 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, 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 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 - Divide the seasoned beef mixture evenly among the hollowed bell peppers, packing gently 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 cheese is melted and bubbly. Remove from oven and garnish with fresh cilantro and scallions if desired. Serve hot with sour cream dollop if preferred.
