Preheat oven to 350 ° F.

Slice 1/3 of the pepper off lengthwise, reserving for later use. Seed the peppers. Peppers naturally have one side that is straighter than the other. When slicing the top of your bell peppers, try to slice the side that is curvier off so that the flat side remaining is the side we are stuffing.

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 over the skillet so the meat can fall back in if it doesn’t fit and place on a baking sheet. Bake peppers for 8-10 minutes.

While peppers are baking, make the Cilantro Cream Sauce. If you don’t want to make this sauce you can just top with taco toppings like sour cream, guac, and salsa.

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. If you don’t have a food processor, chop by hand.

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.