Taco Stuffed Peppers
6 large bell peppers, any color
1 tablespoon Canola oil
1 lb. lean ground beef
1 (1 1/4 oz) package taco seasoning mix (use gluten-free taco seasoning if allergic to gluten)
1 cup taco sauce or salsa
1 (16 oz) can diced tomatoes or freshly diced tomatoes
1/2 cup onion, chopped
1 cup shredded cheddar cheese, divided
salt and pepper to taste
Chopped fresh cilantro leaves
Bring a large pot of water to a rapid boil. In the meanwhile, cut off tops from the bell peppers; discard seeds. Chop enough of the pepper tops to make 1/4 cup diced peppers, set aside.
Cook the whole bell peppers, uncovered in the boiling water for about 5 minutes; invert and drain well. While the peppers are boiling, chop onion.
In a large sauté pan, heat oil over medium-high heat and brown ground beef with onion and chopped peppers (Drain excess fat if there's any.) Once the beef loses the pink color, stir in diced tomatoes, taco seasoning mix and taco sauce. Add a dash of salt and pepper to taste. Mix well and simmer for 5 minutes. Then stir in 1/2 cup cheese until blend. Remove from heat.
Now preheat oven to 350°F. Sprinkle a little salt inside the peppers, then stuff each pepper with meat mixture. Place stuffed peppers in a baking dish lined with parchment paper or foil. Bake for 30 minutes.
Once the peppers are done, immediately sprinkle the rest of the cheese on top evenly. (It will melt quickly). Top with sour cream, cilantro, or avocado slices, followed by freshly cracked black pepper. Serve with lime wedges. Enjoy!