Lightly oil a 9x13 inch baking dish and preheat the oven to 375

With the stem still on your peppers cut them in half lengthwise (top to bottom) and remove the seeds and pith with a small paring knife.

Place the pepper halves cut side down in the prepared baking pan and place in the oven for 10-15 minutes until the peppers are slightly softened.

While the peppers are baking you can make the filling.

First finely chop the onion.

Place the onions in a large skillet with a small amount of your preferred cooking oil and sauté over medium-high heat until the onion is translucent.

Add in ground beef, and seasonings and continue cooking, stirring, and crumbling as it cooks until it is cooked through.

*If you've used a higher fat ground beef and need to drain it do that now

Add 1 cup of salsa and into the cooked ground beef and stir until well mixed.

Add in ½ cup of shredded cheddar cheese and continue mixing until cheese is melted and well incorporated.

Scoop the meat mixture into each pepper half and place back in the pan filled side up.

Repeat until all of the peppers are filled. .

Sprinkle 1 cup of shredded cheese across the top of the peppers.

Place in the oven and bake for 20 minutes.

Serve warm with additional taco toppings if desired.

Store leftovers refrigerated in an airtight container.