Cheesy Taco-Stuffed Mini Peppers with Avocado-Lime Drizzle

Preheat your oven to 375°F. Cut the mini sweet peppers in half lengthwise and remove the seeds. In a skillet over medium heat, add 1 pound of ground beef and cook until browned, about 5-7 minutes.

Drain any excess fat from the skillet. Stir in 1 packet of taco seasoning and 1/2 cup of water, then simmer for 5 minutes until thickened.

Remove from heat and mix in 1 cup of shredded cheddar cheese until melted. Spoon the taco mixture into the halved mini peppers, filling them generously.

Place the stuffed peppers on a baking sheet lined with parchment paper. Bake in the preheated oven for 15-20 minutes, or until the peppers are tender and slightly charred.

While the peppers are baking, prepare the avocado-lime drizzle by blending 1 ripe avocado, the juice of 1 lime, 1/4 cup of sour cream, and a pinch of salt in a food processor until smooth.

Once the peppers are done, remove them from the oven and drizzle the avocado-lime sauce over the top.

Serve warm and enjoy!