Ingredients
Method
- 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.
Notes
- For extra flavor, brown the ground beef until well-caramelized before adding the seasoning.
- Don't overfill the peppers; leave a small gap for the cheese to melt and create a delicious cap.
- If you don't have a food processor, finely chop the cilantro and garlic, then whisk them into the sour cream with the lime juice until well combined.
- Ground beef should reach an internal temperature of 160°F (71°C) for food safety. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't overfill the peppers; leave a small gap for the cheese to melt and create a delicious cap.
- If you don't have a food processor, finely chop the cilantro and garlic, then whisk them into the sour cream with the lime juice until well combined.
- Ground beef should reach an internal temperature of 160°F (71°C) for food safety. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.