Taco Stuffed Peppers

Taco Stuffed Peppers 1 yellow onion 2 cloves garlic 1 jalapeno A few tablespoons oil 1 lb. ground beef 1 packet taco seasoning (or your own taco seasoning mix) 1 cup cooked rice 1 15 oz. can of beans (I used kidney beans, but you can also use black beans) 1/3 cup salsa 6 bell peppers 1 1/2 cups grated cheese (cheddar would be good, but I just used gouda) Salsa, sour cream, cilantro, green onion, and lime wedges for serving Preheat the oven to 400ºF. Chop the onion, one of the bell peppers, and jalapeno and mince the garlic. Saute them in the oil until softened and slightly browned. Add the beef and about a tablespoon of the taco seasoning. Brown the beef. Add the remaining taco seasoning, rice, beans, and salsa. Cut the top off of the remaining 5 peppers. Pull the seeds and membranes out of the inside. Stuff each pepper with the filling and top with cheese. Bake for about 15-20 minutes or until the cheese is melted and the pepper is softened. Top with salsa, sour cream, cilantro, green onions, lime wedges, etc.