4 cubanelle peppers (can sub bell peppers or poblanos if desired)
2 tablespoons taco seasoning (find my homemade recipe here)
2 pounds ground beef
6 ounces whipped cream cheese
1/2 cup salsa
1 cup shredded cheese of your choice
Preheat your oven to 350 degrees Farenheit.
Cook your ground beef throughly on the stovetop and drain any excess fat you do not desire. Allow the beef to cool slightly. While the beef is cooling, rinse and dry your peppers. Slice them in half, and remove the seeds.
Lightly grease a glass baking dish and lay the peppers next to each other. You want them to be "snug" so they don't fall over once filled with the meat.
Add beef into a mixing bowl and combine in the taco seasoning, cream cheese, and salsa. Mix thoroughly. Stuff each pepper with the meat mixture and top with the cheese.
Bake for 25 minutes and enjoy!
**Tip- if you sub with poblanos or bell peppers I find it best to bake the peppers beforehand for approximately 10 minutes in the glass dish as they have a thicker skin in comparison to the cubanelles** Grease them with a little olive oil and salt beforehand, bake for ten minutes, then stuff with the meat mixture, top with cheese, and bake for 25 more minutes.