Directions:

Prep the Peppers: Preheat your oven to 350° F. Wash the green peppers, slice them lengthwise through the middle, and remove the seeds. Place the halves in a casserole dish with 1/4 cup water, cover, and microwave for 7 to 10 minutes until they are soft. Check periodically to avoid overcooking.

Cook the Meat: While the peppers are softening, brown the ground beef in a skillet until fully cooked. Drain any excess fat. Stir in the taco seasoning and water, and simmer according to the seasoning instructions until the meat is well coated and flavorful.

Mix Filling: Remove the skillet from heat. Mix in the sour cream, salsa, and one cup of cheddar cheese into the cooked meat until well combined.

Stuff the Peppers: Spray a 13×9 baking dish with nonstick spray. Place the softened pepper halves in the dish. Generously stuff each pepper half with the meat and cheese mixture.

Bake: Sprinkle the remaining cheddar cheese over the stuffed peppers. Bake in the preheated oven for 20-30 minutes, or until the peppers are heated through and the cheese on top is melted and bubbly.

Serve: Serve the stuffed peppers hot, garnished with additional taco toppings like diced tomatoes, avocado, cilantro, or extra salsa.