Taco Stuffed Peppers

Preheat the oven to 425°F (425°F).

Cut 4 bell peppers in half, scoop out the seeds and membranes, and place them on a baking sheet.

Bring a large pot of water to a boil, remove from heat, and blanch the bell peppers for 5-6 minutes to soften them.

Remove the peppers from the water, tap them to remove excess moisture, and set them aside on the baking sheet.

In a large skillet, heat 1 tablespoon of avocado oil over medium-high heat.

Add 1 pound of grassfed ground beef to the skillet, breaking it up with a spoon as it cooks.

Once the beef is browned, add 1 packet of taco seasoning and stir to combine.

Cook the beef mixture for an additional 2-3 minutes, until the flavors are fully incorporated.

Stuff each bell pepper half with about 3 ounces of the beef mixture.

Top each pepper with cheese and place the baking sheet in the oven.

Bake the peppers for 10-12 minutes, until the cheese is melted and bubbly.

While the peppers are baking, prepare the guacamole by mashing 1 ripe avocado in a bowl with the juice of 1 small lime, 2 cloves of finely minced garlic, salt, and pepper.

Stir in a handful of chopped fresh cilantro and set the guacamole aside.

Remove the peppers from the oven and top each one with a spoonful of guacamole, a sprinkle of jalapeños, a dollop of sour cream, and a sprinkle of chile lime seasoning.

Serve the taco stuffed peppers hot, garnished with additional cilantro and lime wedges if desired.