Preheat oven to 350°F.

Slice 1/3 of the pepper off lengthwise and seed the peppers.

Chop the reserved peppers finely and set aside 3/4 cup.

In 10-inch skillet, cook beef and reserved 3/4 cup chopped peppers over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is brown; drain. Stir in taco seasoning mix and water. Cook over medium heat about 5 minutes, stirring occasionally. Let mixture slightly cool.

With a small spoon, fill each pepper as full as possible with the beef mixture and place on a baking sheet. Bake peppers for 8-10 minutes.

For the Cilantro Cream Sauce: In a food processor, pulse the sour cream, cilantro, garlic, and lime juice until smooth. Chill in the refrigerator until ready to serve.

Remove peppers from oven and top with cheese. Return to the oven for 1-2 minutes or until cheese is melted. Top with a dollop of cilantro cream sauce.